This coconut and yogurt cake is incredibly delicious. This dessert is very easy to make and I assure you that its softness, its aroma, and its sweetness will win you over. Perfect for breakfast, as a snack, or as a dessert accompanied by a scoop of ice cream, it’s ideal for all coconut lovers.
Let’s start Baking, enjoy the recipe.
Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Coconut and Yogurt Cake
- 1 3/4 cups all-purpose flour
- 2/3 cup coconut flour
- 3 eggs
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 cup plain yogurt
- 1 tbsp baking powder
- 3 tbsp chocolate chips (Optional)
Tools for Coconut and Yogurt Cake
I used a 9.5-inch diameter pan.
Steps
Using an electric mixer, beat the eggs with the sugar for about 3-4 minutes.
Add in the oil, yogurt, then the flours, and finally the baking powder, mixing well with the electric mixer.
The batter will be quite thick.
Pour the mixture into a greased and floured pan or one lined with parchment paper.
Scatter the chocolate chips over the top.
Bake at 340°F for about 30-35 minutes. Always do the toothpick test: if it comes out dry the cake is ready.
I hope you enjoyed this Cake as much as I enjoyed making it with you! Don’t forget to let me know how it turned out.
Thank you very much and until the next delicious recipe!
Best regards.
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Storage for Coconut and Yogurt Cake
Storage
Let the cake cool completely before storing.
Keep it at room temperature under a glass dome or in an airtight container to maintain its softness and freshness.
Under these conditions, it keeps well for 3-4 days.
❄️ Freezing
If you want to keep it longer, you can freeze it. Wrap the cake (or individual slices) in plastic wrap and then in aluminum foil.
It keeps in the freezer for about 1-2 months.
To thaw, simply leave it at room temperature.
