The 7-jar coconut cake is an easy-to-prepare dessert, perfect even for beginners in the kitchen, requiring no scale but just the plastic yogurt jar.
Extremely fragrant and soft, perfect for a sweet breakfast or to conclude your meal with sweetness and simplicity, this cake is ideal for being filled with delicious custard or chocolate cream.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the 7-Jar Coconut Cake:
- 1 jar coconut yogurt (we used Greek yogurt)
- 2 jars all-purpose flour
- 1 jar grated coconut (desiccated)
- 3 medium eggs (at room temperature)
- 2 jars granulated sugar
- 1 jar vegetable oil
- 1 packet baking powder
- 1 pinch fine salt
- to taste powdered sugar
- to taste desiccated coconut
Tools for the 7-Jar Coconut Cake:
- 1 Springform Pan
- 1 Electric Whisk
- 2 Bowls
Steps for Preparing and Baking the 7-Jar Coconut Cake:
Grease and flour the 9.5-inch springform pan, alternatively you can also line it with parchment paper.
In a bowl, place the egg whites with a pinch of salt and beat them with electric whisks until stiff peaks form.
In another bowl, place the egg yolks with the granulated sugar, and beat them with electric whisks until the mixture is almost white and doubled in volume.
Add the vegetable oil, coconut yogurt, and mix them into the egg mixture.
Add the all-purpose flour, grated coconut, and sifted baking powder. When the mixture is homogeneous, turn off the whisks and gently fold in the previously beaten egg whites using a spatula with upward movements, taking care not to deflate the egg whites.
Pour the mixture into the pan, level it well, and bake in a preheated oven (convection) at 356°F for about 30 minutes (do the toothpick test). If you notice that the cake tends to darken during baking, you can cover it with an aluminum foil sheet, but not before 20 minutes of baking.
After the time has passed, remove the pan from the oven, let it cool, place it on a serving plate, and sprinkle the surface with powdered sugar and coconut.
If you want an even more indulgent dessert, spread a thin layer of Nutella on the top of the cold cake and then sprinkle the coconut on top.
