Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsalted butter or margarine, softened
1/2 cup confectioners' sugar
1 egg
1/2 cup plain yogurt
1 teaspoon 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 grated coconut
Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsalted butter or margarine, softened
1/2 cup confectioners' sugar
1 egg
1/2 cup plain yogurt
1 teaspoon 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 grated coconut
Combine flour and baking powder and set aside
Beat the butter with the confectioners' sugar until creamy
Add the egg and beat again
Add the yogurt and vanilla extract and beat
Add the flour mixture and mix carefully
Spread the mixture evenly into a 9-inch round refractory dish, lightly greased
Place the dish in the microwave on a smaller dish to prevent it from touching the plate of the oven
Bake at medium heat for 6 minutes
While that's cooking, prepare the topping: place the butter or margarine in a bowl
Add the flour, confectioners' sugar, coconut, and cinnamon and mix with your fingertips until coarse crumbs form
Sprinkle this topping over the cake and bake at high heat for about 3 minutes, or until inserting a toothpick, it comes out clean
Remove from microwave and let stand for 10 minutes
Serve at 8 pieces.
