- 200 g flour plus a little
- 200 g yogurt
- 150 g sugar
- 130 g drained cherries in syrup
- 125 g butter plus a little
- 65 g starch
- 50 g grated coconut
- 30 g milk
- 8 g baking powder
- 2 eggs
For the recipe for the yoghurt, coconut and black cherry dessert, grease and flour a half-cylinder mold, called "amor polenta", or a plum cake mold (28 × 12 cm, h 6 cm). Mix 125 g of soft butter with 150 g of sugar and a pinch of salt; beat 2 whole eggs with a pinch of salt, dilute them with milk, add them to the butter and mix well.
Mix 200 g of flour with 8 g of baking powder and 65 g of starch, then add it to the egg and butter mixture, mix well, then add 200 g of yogurt, 50 g of grated coconut, the grated zest of one lemon and 130 g of drained black cherries, cut in half.
Pour the mixture into the mold and bake at 200 ° C; after 15 'make an incision lengthwise, lower to 180 ° C and continue cooking for another 50' approximately. Remove the cake from the oven, let it cool, then turn it out.
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