Instructions:
First, crack the eggs into a bowl. Add a pinch of salt, vanilla extract, and erythritol. Beat well until everything is evenly mixed.
Next, add the unsweetened natural yogurt and finely shredded coconut, and mix again.
Then, cover the bowl and let it rest for 5 minutes so the coconut absorbs the yogurt, making the batter more even.
After that, add the baking powder and gently mix until incorporated.
Now, grease a glass baking dish with butter, pour in the batter, and spread it evenly.
Place in the preheated oven at 356 °F (180 °C) for 30 to 35 minutes, or until the cake is golden and firm to the touch.
Finally, remove from the oven, let it cool, and serve this delicious coconut dessert.
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