How to make
Place the room temperature softened butter in a large bowl.
Add the sugar and beat with a mixer, until a smooth cream is obtained. Add the eggs to it one after the other, while beating, until they are completely absorbed by the butter cream.
Add the yogurt.
In another bowl sift the flour with the baking powder and a pinch of salt. Add the coconut flakes.
Mix the dry ingredients well and add them to the liquid mixture in portions. Flavor with vanilla.
Line a 8x12″ (20x30 cm) baking pan with baking paper. Pour the mixture and level it out. Cut the figs in half.
Arrange them on top of the cake mix. Bake the fig cake at 360°F (180°C) in a preheated oven for about 30-35 minutes.
Sprinkle the baked fig and coconut cake with powdered sugar.
Leave it to cool completely before slicing it!
Enjoy!
