The COCONUT CAKE WITHOUT A SCALE is a light and fragrant dessert, perfect for breakfast, to serve with an afternoon tea or even as a post-meal dessert, perhaps accompanied by a chocolate cream that, as you know, pairs wonderfully with the aroma of coconut.
This baked dessert is particularly easy and quick to prepare: as the title suggests, you don’t even need a kitchen scale. With just a few, relatively light ingredients and a few steps, you can make a truly delicious cake — both soft and intensely coconut-scented, which I personally adore.
Look closely at the photo-recipe (or the video, if you prefer) and in no time you’ll have a tasty, fragrant and fairly light cake — which is never a bad thing, especially if our palate doesn’t suffer.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 273.86 (Kcal)
- Carbohydrates 41.29 (g) of which sugars 24.88 (g)
- Proteins 5.70 (g)
- Fat 10.82 (g) of which saturated 2.10 (g)of which unsaturated 8.21 (g)
- Fibers 0.51 (g)
- Sodium 37.12 (mg)
Indicative values for a portion of 80 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
- 3 eggs (medium, at room temperature)
- 1 yogurt cup coconut yogurt (125 g (about 1/2 cup))
- sugar (1 1/2 yogurt cups (about 180 g / about 3/4 cup + 2 tbsp))
- Half yogurt cup sunflower seed oil (about 65 g (approximately 1/4 cup + 1 tsp))
- 2 yogurt cups all-purpose flour (about 180 g (about 1 1/2 cups))
- 1 sachet baking powder (1 sachet (about 2 tsp))
WHAT YOU’LL NEED FOR THE COCONUT CAKE WITHOUT A SCALE
- 1 Pan square 8 2/3 x 8 2/3 in (22 x 22 cm)
- 1 Yogurt cup 125 g yogurt cup
- 1 Bowl
- Electric beaters
- 1 Sieve
PREPARATION: COCONUT CAKE WITHOUT A SCALE
Making the COCONUT CAKE WITHOUT A SCALE is very easy and quick. To prepare it you only need one 125 g yogurt cup which you will use as your measuring cup.
In a bowl put the eggs with one and a half yogurt cups of sugar (about 180 g) and whisk until pale and frothy.
Add half a yogurt cup of sunflower oil (about 65 g) and incorporate it well.
Then add the coconut yogurt and blend. Finally add the two yogurt cups of flour (about 180 g), the baking powder and mix until you obtain a smooth, homogeneous batter.
Butter and flour a square pan 8 2/3 x 8 2/3 in (22 x 22 cm), or use a round pan, pour in the batter and bake in a preheated conventional/static oven at 356°F for 35 minutes.
As always, check doneness with the classic toothpick test.
When the coconut cake without a scale is cooked, remove it from the oven and let it cool completely. Then unmold, dust with powdered sugar and cut into squares.
VARIATION
To make the coconut cake even more indulgent you can spread the surface with Nutella.
STORAGE
You can store the coconut cake at room temperature, well covered, for 4–5 days.
