In a bowl, whip the eggs with the sugar and the liquid vanilla. Add the oil, milk (or yogurt) and mix well.
Then enlivenrate the flour and chemical yeast, mix until a homogeneous paste is obtained.
Pour the preparation into a previously buttered and floured cake mold, then place in the oven for about 40 minutes in a preheated oven at 180oC.
Once the cake is well browned, take it out of the oven and water it with a mixture of jam and orange blossom water.
Snap the grated coconut cake to decorate it.
Enjoy this delicious, sweet and vanilla-scented cake for a gourmet break full of sweetness
