Coconut-Yoghurt Cake
Light, moist, and fluffy, this coconut yoghurt cake is perfect for days when only cake will satisfy your sweet tooth, but you don't want anything too heavy.
Light, moist, and fluffy, this coconut yoghurt cake is perfect for days when only cake will satisfy your sweet tooth, but you don't want anything too heavy.
Rated 5 stars by 1 users
Dessert
4
20 minutes
80 minutes
Light, moist, and fluffy, this coconut yoghurt cake is perfect for days when only cake will satisfy your sweet tooth, but you don't want anything too heavy.
Team Makery
4 cups all-purpose flour
2 cups desiccated coconut
2 cups Greek yoghurt
2 cups extra virgin olive oil
1 cup honey
1 cup powdered sugar
4 eggs
4 tablespoons lime juice
6 tablespoons baking powder
1 cup coconut cream
1 cup icing sugar, for glaze (optional)
Preheat your oven to 150 degrees Celsius.
In a large mixing bowl, add eggs and whisk well. Add the olive oil, yoghurt, lime juice, sugar, honey, and whisk well to combine.
Sift in the flour, coconut, and baking powder. Gently fold in the dry ingredients into the wet ingredients to form a batter.
Grease a cake tin with olive oil or butter and line it with parchment. Pour in your batter and let it sit in the tin for 4-5 minutes to settle. Tap the tin on the counter to get rid of any bubbles.
Bake for 60 minutes at 150 degrees Celsius.
Once done, remove the cake from the oven, and let it cool completely in the tin before demoulding, for at least 20-30 minutes.
To make the glaze, mix together icing sugar with a tablespoon of coconut cream/milk or regular milk. Spoon it over your cake, letting it drip down the sides. Do this step quickly, since the glaze will harden fast.
Note: You can substitute the coconut cream with coconut milk, but you might have to add a little more flour to adjust the batter since coconut milk has more liquid content.