Steps for the Cake with Berries and Coconut Recipe

• Let’s start this recipe by working on the eggs and preheating the oven to 356 degrees Fahrenheit with the static mode. Break the medium-sized room temperature eggs into a bowl with high edges. Sprinkle with a pinch of salt and work with the whisks until the mixture becomes light and frothy. Then add the jar of plain yogurt, in my case low fat with no sugar. Greek yogurt would also be perfect, but I didn’t have any in the fridge at that time. Finally, add the sugar, continuing to work everything with the whisk.

  Weigh the flours: the all-purpose flour for soft cakes, the potato starch, or cornstarch, and the half packet of baking powder for cakes. You can also choose it already vanilla-flavored if you find it. Often it is on offer compared to classic baking powder. With the food scale, prepare the various doses and then sift them; you can do it directly over the bowl if you don’t have too large a sieve. Mine is small and easy to handle so as not to dirty the whole kitchen with flour (buy it by clicking here).

  Continue the recipe by working the eggs and flours with the electric whisks, add the teaspoon of vanilla extract or vanilla drops. Once you have obtained a nice smooth and homogeneous mixture, you can turn off the whisks and put them away. From here on, we will work the mixture with the spatula or spatula. Then take half of the berry drops and pour them into the bowl, adding a tablespoon of coconut flour. Keep the other half for the surface of the cake.

  Work gently with movements from bottom to top so as not to deflate the dough but still allowing it to incorporate the drops and the coconut.

  

• Now lightly grease the 22 cm pan with a drizzle of seed oil or butter. You choose, you will need very little just for the bottom and the edges. Once this step is done, we can pour our mixture into the pan. Level the surface of our cake always with the spatula. Now generously sprinkle the surface of our cake with berries and coconut. If you think it is necessary to add a few more grams of these two ingredients, do so, but not too much.

  Bea’s advice: My advice is not to overdo it, in this way you will create excessive weight on the surface, and then you risk the drops ending up on the bottom. Often, in fact, you complain to me about cakes with chocolate drops, creams, or other elements that end up on the bottom. The first thing to keep in mind is never to overdo it; consider that you are adding weight to a dense but still liquid mixture, and during cooking, it will swell and therefore will occupy space in the mold. My second advice is always the same, if you realize, before pouring the dough into the mold, that it is too liquid, gradually add one or two tablespoons of flour. This will slightly harden the mixture, preventing, as long as you don’t overdo it, everything from ending up at the bottom. As for Nutella or chocolate, my advice is always to freeze the product the night before use. For example, for muffins with a soft Nutella heart. For chocolate drops, you can slightly flour them before inserting. Small tricks to help you not be disappointed when cutting a cake, but instead feeling happy and satisfied slice after slice.

  Let’s go back now to the recipe of the Cake with coconut and berry drops, we are then ready to bake it. With static mode at 356 degrees Fahrenheit my new oven friend took just 30 minutes. Always test the cake with a toothpick before removing it from the oven.

  Also, another tip, today I feel like giving more, never open the oven door before at least 30 minutes have passed when preparing a cake with instant yeast. Unfortunately, the entry of cold air from outside, thus changing temperature, will cause your cake to collapse, creating that annoying crater look in the center. How many photos have I seen lately of cakes that have collapsed like Lego castles.

  Once our Cake with berries and coconut is cooked, we just have to remove it from the mold, wait for at least an hour to do it if you don’t want to end up with pieces of cake in your hands instead of slicing it. We must let the heat cool to room temperature, and this takes time. You can then decide whether to serve our cake with powdered sugar or leave it as is, as I did.

  I just have to remind you that I am waiting for you every day on the social profiles of the blog, you will find the box with all the links below the recipe, with lots of food content and more always live from my kitchen. I wish everyone a good appetite and I’ll see you at the next easy, quick, and delicious recipe!!!