Mint and coconut cake, a delicious dessert that is soft and easy to make, can be prepared quickly and can also be sliced and filled with chocolate cream. It’s perfect for breakfast, a snack when you’re craving something delicious, and also perfect as a birthday cake or for special occasions. If you also love mint, I recommend trying other MINT DESSERTS; I’m sure you’ll find another recipe to try. Now let’s see how to make the mint and coconut cake, and if you try it, let me know: Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 eggs
0.75 cup sugar
0.5 cup sunflower oil
150 ml mint syrup
125 g coconut yogurt
2.5 cups all-purpose flour
1 packet baking powder (16 g)
50 g shredded coconut (+ for dusting)
as needed powdered sugar

Tools

Electric whisk

How to make mint and coconut cake

Let’s start making the mint and coconut cake, pour the eggs and sugar into the bowl,
work with the electric whisk until you get a light and fluffy mixture.
Gradually add the sunflower oil with the whisk running
and the mint syrup, work until it is all incorporated.
Add the jar of coconut yogurt
add the sifted flour
and the baking powder,
work everything with the electric whisk to get a smooth, lump-free mixture.
Add the shredded coconut and incorporate it with a fork.
Pour the mixture into a buttered and floured cake tin,
dust with shredded coconut and bake. Preheated static oven at 350°F for 50/55 minutes, the cooking time might vary depending on the type of oven, do the toothpick test before taking it out.
When the cake is done, remove it from the oven, let it cool in the mold, and when it is cold, remove it from the mold, place it on a serving plate and dust with powdered sugar.