Bolo:
1 cup all-purpose flour
1 tablespoon active dry yeast
1/4 cup unsalted butter or margarine, softened
1/2 cup granulated sugar
1 egg
1/2 cup plain yogurt
1 tablespoon vanilla extract
For the granulated topping:
1/4 cup unsalted butter or margarine, at room temperature
1/2 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 cup shredded coconut
Bolo:
1 cup all-purpose flour
1 tablespoon active dry yeast
1/4 cup unsalted butter or margarine, softened
1/2 cup granulated sugar
1 egg
1/2 cup plain yogurt
1 tablespoon vanilla extract
For the granulated topping:
1/4 cup unsalted butter or margarine, at room temperature
1/2 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 cup shredded coconut
Combine the flour with the yeast and set aside
Beat the butter with the granulated sugar until a cream forms
Add the egg and beat again
Add the yogurt, vanilla extract, and beat
Combine the flour with the yeast and mix carefully
Distribute the mixture evenly in a 21cm round baking dish, lightly greased
Place the dish in a microwave oven, on top of a smaller plate, so it doesn't touch the oven walls
Bake at medium power for 6 minutes
While that's cooking, prepare the topping: place the butter or margarine in a bowl
Add the flour, confectioners' sugar, shredded coconut, and cinnamon, and mix with your fingertips until you get a coarse crumb
Dust the topping over the cake and bake at high power for about 3 minutes, until inserting a toothpick yields a clean result
Remove from microwave and let it rest for 10 minutes.
