3 Eggs
1 cup/100 g Shredded Coconut
1 Cup/250 g Greek Yogurt
Mix well and bake in oven at 180 C(350 F) degrees for 30 minutes.
Because there is no flour, the texture is closer to a moist coconut custard or baked cheesecake than a traditional sponge cake. Start checking at 25 minutes; it’s done when the centre is set and the top is lightly golden.
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