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Yoghurt and coconut cake

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You won’t regret trying this cake with its melting consistency.  Serve as a dessert cool with fromage blanc.

 

Pour 8 personnes:

  • 3 eggs
  • 2 pots sugar
  • 1 whole milk natural yoghurt
  • 1/2 pot olive oil
  • 3 pots plain flour
  • 1 pot desiccated coconut
  • Grated zest ½ lemon
  • 22cm cake tin

Yoghurt and coconut cake

 

 

 

 

 

 

 

 

 

 


Use the yoghurt pot as a measure

  1. Preheat oven to 180°.  Line the cake tin.
  2. In a large bowl, beat the eggs and sugar till light and frothy.
  3. Add the yoghurt, oil and lemon zest and mix in gently with a spatula.
  4. Fold in flour and lastly the coconut.
  5. Turn into the lined tin and level the surface with a spatula.  Cook for about 35 minutes.
  6. Turn out when cool.
  7. Bon appetite!

 

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The original recipe contains ½ sachet baking powder to ensure a more risen cake.  I personally think it is even more delicious without since the yoghurt flavour is more pronounced.

See the recipe for Yoghurt Cake..

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