A delightful and moist cake soaked in a tangy lemon syrup, perfect for gatherings.
Preheat your oven to 200°C (400°F) and grease a 9x13-inch baking dish.
Greasing the dish ensures the cake doesn't stick and comes out easily.
In a mixing bowl, beat the eggs and icing sugar until light and fluffy.
Beating the eggs well incorporates air, making the cake lighter.
Add the melted butter, yogurt, and vanilla essence to the egg mixture and mix well.
Ensure the butter is not too hot to prevent cooking the eggs.
Sift the flour and baking powder into another bowl, then stir in the shredded coconut.
Sifting the flour removes lumps and aerates it for a better texture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared baking dish and spread evenly.
Level the batter for even baking.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
While the cake bakes, combine sugar, lemon juice, and water in a saucepan and bring to a boil. Simmer until the syrup thickens slightly.
Stir occasionally to prevent the sugar from burning.
Once the cake is baked, remove it from the oven and immediately pour the hot syrup evenly over the cake.
Pouring the syrup while the cake is hot helps it absorb better.
Let the cake cool completely before slicing and serving.
Cooling allows the syrup to set, making the cake easier to slice.
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