How to make
Beat the eggs and sugar to a creamy mixture in a bowl. Add the vanilla and oil. Beat nonstop with a mixer. Sift the flour, baking powder and cocoa.
Add them into the other mixture, while alternating between them and the yoghurt and stirring with a wooden spoon or spatula. The mixture needs to be well mixed and not have any floury lumps in it. Add the coconut flakes at the end and stir once again.
Smear a rectangular oven dish with a little oil and put baking paper in it. If you don't have baking paper, sprinkle the oven dish with flour. Pour the mixture in and even it out. Bake the cake in a preheated 340°F (170 °C) oven until dry on the inside (check with a toothpick) - usually about 40 min. but it depends on the oven.
Take it out and while still warm, smear it with raspberry jam. Once it cools, remove it from the oven dish, sprinkle with coconut flakes and cut it into pieces.
