Ingredients:
v ½ ready-made pie crusts
v 200 g coconut
v 1 tablespoon baking powder
v 1 tablespoon vanilla sugar
v 150 ml oil
v 300 ml yogurt
Dressing:
v 4 glasses of water
v 3 glasses of sugar
Preparation:
Divide the crusts into 4 piles. In a bowl, mix coconut, baking powder, vanilla sugar, oil and yogurt. Stir well and spread on the crusts. Take one pile of the crusts and coat each crust with the filling, arranging coated crusts one on top of another. When you have finished with coating them wrap them into a roll. Take another pile of the crusts and do the same, coat each crust, arrange one crust on top of another, make a roll out of them. Repeat the process with every pile until you have used all four piles.
Place the four rolls, one next to each other, in a greased baking pan, cut the pie into medium cubes but only half way and bake. When the upper crust browns the cake is ready or you can check it with a toothpick. If the toothpick comes out of the cake clean the cake is baked but if it isn`t clean then lower the heat and leave the cake in the oven for a few more minutes.
After the pie has been baked, boil 4 glasses of water with 3 glasses of sugar and pour it over the hot pie. Leave the pie to cool down before serving.
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