A simple, fragrant, and delicately flavored dessert, the coconut and yogurt cake is the perfect treat for any time of the day. Soft, moist, and delicately aromatic, this cake combines the freshness of yogurt with the tropical sweetness of coconut, creating an irresistible balance. It’s ideal for breakfast, to accompany afternoon tea, or as a dessert after dinner.
Moreover, it’s very easy to prepare: few ingredients, no complications, and the result is always surprising. If you like soft desserts, try the lemon plumcake, the hot milk cake, the 12 tablespoons apple cake or the cloud Nene bundt cake.
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OTHER SOFT AND FRAGRANT DAYS
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing coconut and yogurt cake
- 1 1/4 cups all-purpose flour
- 1 1/2 cups coconut flour
- 7 tbsp butter
- 3/4 cup sugar
- 1/2 cup milk
- 2 eggs
- 3/4 cup plain Greek yogurt
- 1 packet baking powder
- 1 pinch salt
- 1 tsp lemon extract
Tools
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- Electric whisks
- Cake pan 22 cm diameter
- Hand whisks
Steps for preparing coconut and yogurt cake
In a bowl, beat the eggs with the electric whisks gradually adding the sugar. Add the melted and cooled butter and continue to mix with the electric whisks.
Fold in the sifted flour with the baking powder and half of the milk. Mix with a hand whisk. Add the coconut flour, lemon extract, salt, and the remaining milk. Mix until you have a homogeneous batter.
Pour into a 22 cm diameter cake pan and bake in a static oven at 350°F for 40-45 minutes. Do the toothpick test. Remove from oven, let cool, take out of the pan, and serve with powdered sugar.
Storage
Store the cake under a glass dome for 3-4 days.
