JUICY CAKE WITH COCOA CREAM AND JAM

I first tried this cake at my mom's place couple of days ago. It's a cake that is likable and melts in your mouth. Coconut is not very dominant but if you don't like it's taste, you can replace it with crushed walnuts or hazelnuts or maybe even oat flakes. What else I can say, prepare it and enjoy it. Goes excellent with your morning or afternoon coffee.

Ingredients:

• 3 eggs
• 200 ml plain yogurt (buttermilk) (unfull cup)
• 150 g sugar (5.3 oz)
• 150 g flour (5.3 oz)
• 80 g of coconut flakes (2.8 oz)
• 80 ml of oil (1/3 cup)
• 2 tsp baking powder
• 1 bag vanilla sugar or 1 tsp vanilla extract

• 200 g nutella or other cocoa cream (7oz)
• 2-3 tablespoons of jam

Preparation:

1. Whisk the eggs with the sugar until foamy.  Then mix in oil, yogurt, coconut and vanilla. Mix well.
2. Gradually add sifted flour and baking powder and  mix with a wooden spoon.
3. Pour the mixture on a greased rectangular baking tray (I used 20x30) and bake at 200 C (390 F) degrees for about 40 minutes. Check with a toothpick if the cake is ready.
4. After baking, leave to completely cool. Then, cut the cooled cake horizontally in half and coat the bottom crust with cocoa cream. Put the second crust on top.
5. Top with a little jam and sprinkle with crushed walnuts. Cut into cubes and serve.