The coconut pound cake with chocolate chips and yogurt is a delicious pantry cake, a soft and fragrant cake that can be prepared in 5 minutes without mixers or electric beaters. In fact, to prepare this little cake, you only need a fork, mix everything, and it’s ready for the oven, and it’s also butter-free! The coconut pound cake is perfect for breakfast, ideal for starting the day off right!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 20×10 cm pan approximately
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 and 3/4 cups cups all-purpose flour
- 2/3 cup cup plain yogurt (unsweetened)
- 1/2 cup cup sugar
- 3/4 cup cup coconut flour (shredded coconut)
- 1/3 cup cup vegetable oil
- 1/3 cup cup chocolate chips
- 3 eggs
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
Steps
The coconut pound cake with chocolate chips and yogurt is very simple and quick to prepare, first put the eggs, sugar, and vanilla into a bowl, and mix with a fork.
Add the vegetable oil, yogurt and mix again, then add the flour, coconut flour (shredded coconut), baking powder, a pinch of salt and mix well all the ingredients, using the fork, then fold in the dark chocolate chips.
Transfer the batter into a loaf pan and bake the coconut pound cake in a preheated oven at 350 degrees Fahrenheit for about 45 minutes, carefully remove it from the mold and garnish with a dusting of powdered sugar.
Tips:
The coconut pound cake with yogurt and chocolate chips can be stored at room temperature for 4/5 days. If you prefer it plain, you can omit the chocolate chips. You can also use Greek yogurt.
More coconut dessert recipes HERE
