Description
Coconut and Yoghurt Cake is a moist and tender dessert made with creamy yoghurt and shredded coconut, offering a lightly sweet flavor and soft crumb perfect for tea time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plain yoghurt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded coconut (unsweetened)
- 2 tbsp milk (if needed)
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, whisk yoghurt, sugar, oil, eggs, and vanilla extract until smooth.
- Gradually fold dry ingredients into wet ingredients.
- Stir in shredded coconut until evenly combined.
- If batter is too thick, add milk 1 tablespoon at a time.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Top with a light coconut glaze or dust with powdered sugar.
- Use Greek yoghurt for a richer texture.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired