Description
This Coconut and Yoghurt Cake is incredibly moist, fluffy, and easy to make. Made with simple pantry ingredients, shredded coconut, and creamy yoghurt, it’s perfect for tea time or dessert.
Ingredients
1 cup plain full-fat yoghurt
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Whisk together yoghurt, sugar, oil, eggs, and vanilla until smooth.
3. In a separate bowl, combine flour, baking powder, baking soda, and salt.
4. Fold dry ingredients into wet ingredients until just combined.
5. Stir in shredded coconut.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 30-35 minutes until a toothpick inserted comes out clean.
8. Cool 10 minutes in pan before transferring to rack.
9. Dust with powdered sugar or glaze before serving.
Notes
Use room temperature ingredients.
Do not overmix.
Cake can be frozen up to 3 months.
Toast coconut for deeper flavor.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg