The yogurt and coconut plumcake is a classic breakfast cake, soft and indulgent in its loaf-style pan, perfect also for an afternoon snack—maybe served with your favorite jam or a smear of chocolate-hazelnut spread—but even plain it is delicious!
The main feature of the yogurt plumcake is its soft, moist texture; in fact, using yogurt also helps make it lighter compared to classic versions that use larger amounts of butter or oil.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 377.64 (Kcal)
- Carbohydrates 47.31 (g) of which sugars 29.53 (g)
- Proteins 6.82 (g)
- Fat 19.50 (g) of which saturated 7.07 (g)of which unsaturated 11.63 (g)
- Fibers 1.07 (g)
- Sodium 213.02 (mg)
Indicative values for a portion of 120 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 FOR YOGURT AND COCONUT PLUMCAKE
- 3/4 cup (about 7 oz) cup yogurt (coconut)
- 3/4 cup + 2 tbsp (about 7 oz) cup granulated sugar
- 3 eggs
- 7 tbsp tbsp vegetable oil
- 1 2/3 cups cups all-purpose flour
- 1 1/4 cups (about 3.5 oz) cup grated coconut (desiccated)
- 1 pinch salt
- 1 sachet baking powder (for cakes)
- 1/4 cup cup milk
Tools
- 1 Loaf pan
PREPARATION OF YOGURT AND COCONUT PLUMCAKE
Preheat the oven to 356°F and butter a loaf pan.
In a bowl, beat the eggs with the sugar until you obtain a light and fluffy mixture.
Add the yogurt, the milk and the oil, and mix gently.
Sift the flour, baking powder and a pinch of salt, then add them to the mixture little by little, alternating with the desiccated coconut. Mix until you have a homogeneous batter.
Pour the batter into the pan. Using a spatula dipped in a little melted butter, make a longitudinal cut along the surface of the cake to encourage the classic opening of the plumcake, or you can lay very thin slices of butter lengthwise over the top.
Bake for about 45–50 minutes. Always perform the toothpick test.
Let cool before removing from the pan.
Adriana’s Tip
For a fresh touch, you can add grated lemon zest or a vanilla bean for a more delicate flavor.
