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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (92g) Recipe makes 20 servings The following items or measurements are not included below: 1 cup coconut |
||
| Calories 250 | ||
| Calories from Fat 106 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 116mg | 4% | |
| Potassium 95mg | 2% | |
| Total Carbohydrate 33.0g | 10% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 22.5g | ||
| Protein 4.1g | 8% | |
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From Sudan(East Africa) for the Zaar World Tour II.
SERVES 20 , 1 cake
Ingredients
- 5 eggs
- 1 cup icing sugar (powdered sugar)
- 3/4 cup butter or oil
- 500 g yogurt
- 2 teaspoons baking powder
- 2 cups flour
- 1 teaspoon vanilla essence
- 1 cup coconut
- 1 1/2 cups sugar
- 1 tablespoon lemon juice
- 1 cup water
Directions
1
Beat eggs and sugar. Add oil and yogurt and mix.2
In a separate bowl sift flour and add baking powder and coconut, then add to the mixture while stirring.3
Spread mixture onto greased 9x13" dish. Bake for 30 minutes 200° Celsius/400°F.4
In another saucepan, mix sugar and lemon with water, boil until syrup thickens.5
When cake is cooked, pour syrup over evenly so it soaks through.
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- Course > Desserts > Cakes
- Cuisine > African > Sub-Saharan > Sudanese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Nasseh
On Oct 3, 2008
This was easy to make. I used low-fat vanilla yogurt in the cake. Made for Ramadan Tag
From: Sydney Mike
On Jun 29, 2008
GREAT TASTE, EASY PREP, how much more could a person want! I, too, used a vanilla yogurt (fat-free, in my case, 'cause that's what I have around most of the time)! Particularly appreciated the hot topping that soaked in! Definitely a keeper! [Made & reviewed while on tour in Africa on the Zaar World Tour 4]
From: Montana Heart Song
On Sep 28, 2007
Wow! Half of 9X13 pan was gone before supper! The wonderful smell of the cooking cake drew them in the kitchen. Moist,so good, I think it was the use of the yogurt. I have never used yogurt before in a cake, I certainly will again. It smelled like a pancake cooking in the oven. My edges of the cake were a little crispy at 400* but the cake was done in the middle and the crispy edges were ok. I used vanilla yogurt,butter and also used the vanilla extract.The instructions did not say when to put the vanilla in but I put with the liquids. I also let the sugar, lemon juice and water come to a rolling boil, poked holes in the cake with a fork and poured while the cake was still hot. This is a quick, economical, rich tasting moist cake that I would serve anytime especially for guests with a scoop of lemon sherbet.
From: Chabear01
On Jun 27, 2006
Loved this cake, but quick suggestion, let people know how long to boil the syrup. I boiled mine too long and it turned out almost too hard to use. My big BooBoo not yours. Thank You for the recipe.
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