Soft carrot and coconut ring cake

Pour the eggs into a bowl; add the sugar and grated lemon zest, then whisk until light and foamy.

Gradually add the sunflower oil, continuing to mix, then add the coconut yogurt and combine.

Chop the carrots (or grate them) and fold them into the batter.

Add the sifted flour, baking powder and shredded coconut; mix until smooth and well combined.

Pour the batter into the 24 cm ring cake mold and level it out.

Bake in the preheated static oven at 190°C for about 35-40 minutes, checking doneness with a toothpick.

Remove from the oven, let cool, then dust with powdered sugar and shredded coconut before serving.