Yogurt and coconut cake is super easy to make and very fluffy, it is a perfect dessert for any time of the day, for breakfast, a snack, or an after-meal treat. The yogurt and coconut cake can also be sliced in half and filled with chocolate spread or custard cream. To have a cake as tall as mine, use an 8-inch springform pan. To prepare the yogurt coconut cake, only a few ingredients are needed, and it doesn’t even have butter. If you want, you can use lactose-free yogurt. It stays soft for 2-3 days if kept in a cake holder with a lid. Now let’s see how to make the yogurt and coconut cake, and if you try it, let me know. Barbara

I recommend you also try these coconut desserts:

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 eggs
5.3 oz sugar
8.8 oz coconut yogurt (2 cups)
3.2 oz sunflower oil
3.5 oz grated coconut
7.1 oz all-purpose flour
1 packet baking powder
as needed powdered sugar

Tools

Electric whisk
Springform pan 8 inches

How to prepare the yogurt and coconut cake

We start by preparing the yogurt and coconut cake, pour the eggs into a bowl and add the sugar,
Work with the electric whisk until you get a light and fluffy mixture,
then gradually add the sunflower oil while the whisks are still in motion.
Then add the yogurt and let it incorporate with the other ingredients,
then add the grated coconut
fold it into the ingredients with a fork, moving from top to bottom to prevent the mixture from deflating,
then add the baking powder
and the sifted flour,
incorporate everything with a fork or spatula.
Grease the pan with oil or butter and flour it, then pour the mixture
and bake in a pre-heated static oven at 356°F for 50 minutes, the baking time may vary depending on the type of oven, so before taking it out, check the baking with a skewer and if necessary, continue baking.
When the cake is baked, take it out, let it cool down, then remove it from the pan and dust it with powdered sugar.