Egyptian coconut cake

Makes 12

Levetto chef Shahir Massoud shares his grandmother's Egyptian coconut cake recipe, which uses yogurt instead of eggs.

1 lb

butter, browned

1 1/2 cups

sugar

1 1/2 cups

coconut

1 1/2 cups

yogurt

3 cups

semolina flour

3 tsp

baking powder

pinch

salt

1 cup

powdered sugar

1 1/2 cups

whipping cream

2 tsp

coconut extract

Brown butter and cool slightly.
Mix in sugar until pale and well incorporated.
Add coconut, then yogurt.
In a separate bowl, mix flour, baking powder, and salt until well combined.
Slowly add dry mixture into the butter mixture just to incorporate.
Divide evenly among 12 muffin pans, two-thirds of the way up.
Bake at 375 F for 40 minutes. You can re-heat to serve later as well, but keep airtight to avoid drying out!
Top with coconut glaze and toasted pistachios. Enjoy!