The coconut and yogurt bundt cake is a soft and delicious dessert, easy to make and perfect for breakfast or an everyday snack. A butter-free recipe, although I must admit there is a little butter used to grease the pan. However, the batter contains neither butter nor oil, but coconut yogurt, which keeps this cake really soft and fragrant.
You can also enrich this dessert by adding chocolate chips if you prefer, or spread hazelnut cream on the surface to make this bundt cake even more delicious. Perfect to dip in milk or tea, it will surely be loved by everyone, young and old alike. If you want to prepare it with me, let’s go to the kitchen together, because the coconut and yogurt bundt cake will be ready in a click!
If you are interested in other bundt cake recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 287.39 (Kcal)
- Carbohydrates 51.93 (g) of which sugars 27.54 (g)
- Proteins 7.60 (g)
- Fat 6.91 (g) of which saturated 4.80 (g)of which unsaturated 1.71 (g)
- Fibers 1.12 (g)
- Sodium 65.45 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 125 g sugar
- 1 cup cup coconut yogurt
- 1.6 cups cup all-purpose flour
- 0.4 cup cup grated coconut (plus extra for final decoration)
- 1/2 packet baking powder
- butter (as needed)
- all-purpose flour (as needed)
Tools
- Mixer electric
- Bowl
- Bundt cake pan 8.6 inches
Steps
First, beat the eggs with the sugar for at least 10 minutes using an electric mixer, until the mixture becomes light and fluffy. Then add the yogurt and continue mixing the batter with the whisk.
Next, incorporate the flour, grated coconut, and baking powder with the help of a whisk, until you obtain a smooth and lump-free mixture. Line a 8.6-inch bundt cake pan with butter and flour and pour the batter evenly. Bake the cake in a preheated oven at 356°F with static function for 45 minutes, using a toothpick to check for doneness. Of course, cooking times are indicative, as they depend on the type of oven you have.
The coconut and yogurt bundt cake is ready! Let it cool and remove it from the pan. Sprinkle the surface with grated coconut and serve.
Storage and Tips for the Coconut and Yogurt Bundt Cake
The yogurt and coconut cake can be stored in a cool, dry place for two or three days covered with a glass dome.
FAQ Questions and Answers for the Coconut and Yogurt Bundt Cake
How can I replace the coconut?
You can use the same amount of all-purpose flour to replace the grated coconut, and you can also substitute the coconut yogurt with plain or fruit-flavored yogurt of your choice.
What is the difference between coconut flour and grated coconut?
Coconut flour and grated coconut are not the same thing. The former has a rather fine and uniform grain, while grated coconut is coarser. It is essentially grated coconut pulp that hasn’t undergone refinement processes.
