How to make
In a bowl, sift the flour with a pinch of salt and baking powder.
Add the coconut flakes and mix the products well.
Crack the eggs into another bowl, add the sugar and vanilla sugar and beat with a mixer for 5-6 minutes.
Pour the melted and slightly cooled butter and yogurt.
Add the dry mixture in portions. Homogenize everything well.
Line a 8x8″ (20x20 cm) baking pan with baking paper. Pour the mixture and level it out.
Bake the coconut cake at 360°F (180°C) in a preheated oven, until it is nicely browned.
Take out the baked cake and place it onto a wire rack and spread it while it's warm with a marmalade of your choice! Peach marmalade is used in the originial recipe.
Sprinkle it with coconut flakes. Cut the coconut cake with marmalade into squares after it has cooled completely.
Enjoy!
