Soft Carrot and Coconut Donut

Pour the eggs into a bowl; add the sugar and grated lemon zest, then whisk until frothy.

Gradually add the seed oil while continuing to mix, then add the coconut yogurt and combine.

Chop (or grate) the carrots and incorporate them into the batter.

Add the sifted flour, baking powder, and grated coconut; mix until a homogeneous batter is obtained.

Pour the batter into a 24 cm donut pan and level it.

Bake in the preheated static oven at 190°C for about 35-40 minutes, checking for doneness with a toothpick.

Remove from the oven, let cool, then dust with powdered sugar and grated coconut before serving.