Yogurt Cake with Coconut and Apricots

Preheat the oven to 180°C. Thoroughly grease a round 26-30 cm cake pan with coconut butter.

In one bowl, combine 1 yogurt cup all-purpose flour, 1 yogurt cup coconut flour, and 1 packet baking powder.

In a separate bowl, use an electric mixer to beat the 2 large eggs with 1 yogurt cup sugar and 1 packet vanilla sugar until creamy.

Mix the 180 g yogurt (1 cup) and melted 0.75 yogurt cup coconut butter into the egg mixture.

Add the dry ingredients and mix on low speed only until the batter becomes smooth and evenly combined.

Pour the batter into the prepared cake pan. Spread it evenly with a spatula and smooth the surface.

Wash the 12 fresh apricots, cut them in half, and remove the stones. Arrange the apricot halves over the top of the batter.

Bake in the preheated oven for 35-40 minutes, until the top is golden brown and a toothpick inserted into the cake comes out clean.

Remove the baked cake from the oven and leave it in the pan for 10 minutes. Transfer it to a serving plate or tray, cut into pieces, and serve with whipped cream, Greek yogurt, or ice cream if desired.