This Coconut Yogurt Cake is a delicious and simple dessert that combines the richness of yogurt with the subtle sweetness of coconut. The addition of jam gives it an extra burst of flavor, while the light and fluffy texture make it perfect for any occasion. This easy recipe will quickly become a favorite!
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 6-8
Ingredients:
- 250g (2 cups) vanilla flour
- A pinch of salt
- 7g (1 tablespoon) baking powder
- 1 tablespoon icing sugar
- 120g (1/2 cup) butter, softened
- 100g (1/2 cup) yogurt
- Jam (your choice, for filling)
- 2 tablespoons coconut flour
- Icing sugar for dusting
Directions:
- Prepare the Batter:
- Preheat the oven to 180°C (350°F).
- In a large mixing bowl, combine the vanilla flour, salt, baking powder, and icing sugar.
- Add the softened butter and mix until the mixture resembles breadcrumbs.
- Add the yogurt and coconut flour to the mixture and stir until smooth.
- Assemble the Cake:
- Grease and flour a baking pan, then pour the batter into it.
- Add a layer of jam on top of the batter, spreading it evenly.
- Bake the Cake:
- Place the pan in the preheated oven and bake for 15 minutes or until golden and a toothpick inserted comes out clean.
- Serve:
- Allow the cake to cool, then dust with icing sugar before serving.
Serving Suggestions:
- Serve with fresh berries or whipped cream for added indulgence.
- Pair with a cup of tea or coffee for a delightful snack.
- Serve warm with a scoop of vanilla ice cream for a comforting treat.
- Add a dollop of extra jam or fruit compote on top for extra flavor.
- Enjoy as an afternoon dessert or as a sweet breakfast option.
Cooking Tips:
- Make sure the butter is softened to room temperature for easy mixing.
- You can substitute the jam with fresh fruit like strawberries or raspberries for a fresh touch.
- If you prefer a more moist cake, consider adding an extra tablespoon of yogurt.
- Coconut flour absorbs a lot of moisture, so don’t skip the yogurt to keep the cake soft.
- For a gluten-free version, replace the vanilla flour with gluten-free all-purpose flour.
Nutritional Benefits:
- Coconut flour is rich in fiber and can aid in digestion.
- Yogurt provides probiotics, which are beneficial for gut health.
- This cake is lower in sugar compared to traditional cakes, making it a lighter dessert option.
- The use of butter provides healthy fats, contributing to a balanced diet.
Dietary Information:
- Gluten-free option: Use gluten-free flour to make the recipe suitable for those with gluten sensitivity.
- Vegetarian-friendly: The recipe contains no meat, making it suitable for vegetarians.
- Contains dairy: This recipe contains butter and yogurt, making it unsuitable for lactose-intolerant individuals or those following a dairy-free diet.
Nutritional Facts (per serving):
- Calories: 180
- Protein: 3g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 2g
- Sugar: 12g
Storage:
- Store leftover cake in an airtight container at room temperature for up to 2-3 days.
- For longer storage, refrigerate for up to a week.
- The cake can also be frozen for up to a month. Just make sure to wrap it tightly in plastic wrap before freezing.
Why You’ll Love This Recipe:
- It’s quick and easy to make, requiring only a few simple ingredients.
- The combination of coconut and yogurt gives the cake a light, fluffy texture.
- It’s a versatile recipe that can be customized with your favorite jam or fruits.
- Perfect for both casual and special occasions, this cake will be a hit with everyone!
Conclusion: This Coconut Yogurt Cake is a simple, yet delightful dessert that is sure to satisfy your sweet cravings. With its light texture and delicious coconut flavor, it makes a perfect treat for any time of the day. Whether served warm or cold, it’s sure to be enjoyed by all. Plus, it’s easy to make, so you can whip it up in no time!
Frequently Asked Questions:
- Can I use a different type of flour?
Yes, you can use all-purpose flour or almond flour for a different texture, but keep in mind that the result might vary slightly. - Can I make this cake without coconut flour?
Yes, you can replace coconut flour with more vanilla flour, but the texture may be a bit denser. - Is this cake suitable for people with gluten allergies?
Yes, you can use gluten-free flour to make the cake gluten-free. - Can I use a different type of jam?
Absolutely! You can use any jam you like, such as strawberry, raspberry, or apricot. - Can I freeze this cake?
Yes, this cake can be frozen. Wrap it tightly and store it in the freezer for up to a month. - How long does this cake last?
It can be stored for up to 3 days at room temperature or a week in the fridge. - Can I use yogurt with a lower fat content?
Yes, you can use low-fat yogurt if you prefer a lighter option. - How do I make the cake more moist?
Add an extra tablespoon of yogurt or a bit of milk to make the cake more moist. - Can I make this recipe without eggs?
Yes, you can replace eggs with a flax egg or chia egg for a vegan version. - How do I make this cake dairy-free?
Use dairy-free butter and yogurt alternatives to make the recipe completely dairy-free.