Coconut cake super soft and delicious. The recipe I want to tell you about today is a Dessert with coconut simple to prepare and delicious. A soft Coconut Cake that quickly filled my house with its delightful aroma, and I immediately tasted a slice while it was still warm. If you replace all-purpose flour with rice flour or gluten-free flour, it will also be a perfect gluten-free version for those who are celiac. If you love coconut, I recommend reading the recipe for my Coconut Cookies and the recipe for my Coconut and Strawberry Cream. A soft and fluffy pantry cake that will win you over at the first bite. Let’s head to the kitchen and prepare the Coconut Cake together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: For a 20 cm diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 192.69 (Kcal)
- Carbohydrates 25.41 (g) of which sugars 14.81 (g)
- Proteins 3.85 (g)
- Fat 9.32 (g) of which saturated 3.23 (g)of which unsaturated 2.00 (g)
- Fibers 0.28 (g)
- Sodium 25.35 (mg)
Indicative values for a portion of 62 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 the Soft Coconut Cake
- 2 eggs
- 1/2 cup oz sugar
- 3/4 cup oz all-purpose flour
- 2/3 cup oz coconut flour
- 1/4 cup oz butter (melted)
- 1 container plain natural yogurt (or coconut yogurt)
- 1/2 packet baking powder (8 grams)
- 4 tbsps apricot jam (for decoration)
What You Need
- Cake Pan
- Mixer
How to Make the Coconut Cake
Beat the two whole eggs with the sugar for 10 minutes using an electric mixer until you have a light and fluffy mixture. Add the melted butter and yogurt. You can use a container of plain yogurt or, for a more intense flavor, a container of coconut yogurt.
Preheat the oven to 350°F (180°C). Mix well. Add the sifted flour, baking powder, and coconut flour. Mix well first with the mixer and then with a spatula. Grease and flour a springform pan, preferably with a diameter of 20 cm. Pour the batter into the cake pan and level it with a spatula.
Bake the Soft Coconut Cake in the hot oven in static mode for 35-40 minutes. Always test with a toothpick to check if it’s cooked inside as well. Let the Coconut Cake cool before removing it from the pan onto a serving plate. Spread the surface of the Cake with apricot jam and then sprinkle with coconut flour.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Coconut Cake stays soft and fluffy in a container for 2-3 days
For a richer and more indulgent dessert, you can add 70 grams of chocolate chips or 70 grams of chopped dark chocolate to the batter.
If you prefer, you can replace the butter with 50 ml of vegetable oil
If you prefer, you can skip the jam and simply dust the Cake with powdered sugar
Also, read my recipe for Almond Tart with Milk Cream and my recipe for Sacher Cake
