How to make
In a large bowl, beat the flour, baking powder and coconut flakes. In another bowl, put the sugar, add the eggs, oil, mint syrup and yogurt. Beat for 5 minutes with a wire whisk.
To the liquid mixture, add the dry mixture in portions, while stirring with a spoon. Homogenize the mixture well.
Line a detachable cake tin 9.5″ (24 cm) with baking paper. Pour the sponge cake mix and level it out.
The cake can also be made in muffin tins. Bake at 340°F (170°C) in a preheated oven with a fan for about 25 minutes. Remove the baked cake and cool it on a wire rack.
Melt the chocolate in a water bath with a lump of butter. Fill a piping bag and decorate it.
The cake has a soft and juicy texture and a pleasantly refreshing and wonderful taste!
