Semolina, pour a glass (200 ml) of the concentrated milk and add the yogurt, mix well, cover and let stand for a night, 6-8 hours at room temperature. With lemon to remove the zest. Half of the pulp of the lemon, without rind, finely chopped. Sift the flour with the baking powder and soda.

Beat the eggs with 150 g sugar. Still whisking, pour in vegetable oil.

Then add the semolina mixture, the pulp and lemon zest, mix well.

Then add 60-80 g of coconut flakes, mix well.

Then add the flour, knead the dough. Put the dough in shape and bake for about 35-40 minutes at 180 degrees, maybe longer, until dry sticks.

10 minutes until cooked prepare the sauce. Condensed and evaporated milk (200ml) mix. Put on fire, bring to boil and boil for about 3-4 minutes.

The finished cake to get, let stand for 3 minutes, to make splinter a lot of holes to fill and hot fill. Leave the pie to rest until cool well or was so warm, during this time, all the fill should be absorbed. Generally better to spend the time to impregnation, pouring spoon, gradually saturating it evenly and not to just pour and leave. I always swell pies heaped up, soaked gradually, pouring spoon and spread evenly, it took somewhere around 20 minutes, but uniform impregnation and delicate structure is provided.

Once cooled, make the glaze. The juice of half a lemon mixed with 3 tbsp of sugar (with a small slide), bring to boil on medium heat boil for 3-5 minutes. Then add the butter to dissolve completely, bring to boil, add coconut (about 20 grams), off.

This mixture to cover the cake and leave for another 1-2 hours, at night, I stood on the window sill all night and in the morning I was provided a delicious Breakfast.

The frosting turns out not liquid, and before coating the cake you can just pull out of shape and coating. I have in the form it was night, the icing dried, was sturdy, and I quietly turned on 3 fingers, then at the plate.