6 tablespoons of butter or margarine
1 2/3 cups of sugar
3 eggs
2 cups of all-purpose flour, sifted
2 teaspoons of baking soda
1/2 teaspoon of ground cinnamon
1 cup of natural yogurt
2 cups of grated carrots
1 cup of shredded coconut
6 tablespoons of butter or margarine
1 2/3 cups of sugar
3 eggs
2 cups of all-purpose flour, sifted
2 teaspoons of baking soda
1/2 teaspoon of ground cinnamon
1 cup of natural yogurt
2 cups of grated carrots
1 cup of shredded coconut
Cream the butter or margarine with the sugar
Add the eggs one at a time, beating well after each addition until everything is well mixed
Combine the sifted flour with the baking soda and cinnamon
Add to the creamed mixture, alternating with the yogurt
Add the grated carrots and shredded coconut
Mix lightly to combine
Pour into an English-style bundt pan or a 9x13-inch baking dish, greased and floured
Bake in a moderate oven preheated to 350°F for about 1 hour
Let cool for 10 minutes before removing from the pan
Once cooled, wrap in aluminum foil or parchment paper and let rest at room temperature for 24 hours before serving.
