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Eggless coconut cake with yogurt and chocolate
This eggless coconut cake uses yogurt, milk, oil, and shredded coconut measured by the cup. Baked for 30 minutes and glazed with chocolate, it serves 8.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Temperature
- 180 °C (350 °F)
- Servings
- 8 servings
- Difficulty
- Medium
Mix this eggless coconut yogurt cake in one bowl with a wooden spoon, using a cup to measure the ingredients. Stir the sugar into plain yogurt, then add milk, oil, shredded coconut, semi-coarse wheat flour, vanilla sugar, and baking powder. Pour the batter into a greased 20 × 17 cm baking pan and bake for about half an hour at 180 °C (350 °F), until a toothpick comes out clean. Finish with chocolate glaze. The cake makes eight servings.
Ingredients
Glaze
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
Get a large bowl and a wooden spoon ready. Grease the bottom of a 20 × 17 cm baking pan and dust it with coarse wheat flour. Preheat the oven to 180 °C (350 °F).
Stir the granulated sugar into the plain yogurt, then add the remaining ingredients. Mix everything with the wooden spoon, pour the batter into the pan, and bake for about half an hour.
After half an hour, check for doneness with a toothpick. If no batter sticks to it, remove the cake from the oven and let it cool.
Melt the chocolate in a bowl set over a pan of hot water, then stir in the oil. Pour the glaze over the cake and spread it evenly. Once the glaze has set, slice the cake with a sharp, warmed knife.
Tip: Briefly toast the shredded coconut in a dry skillet until light golden, then let it cool for a more pronounced coconut flavor in the cake. Stir constantly while toasting, as coconut burns quickly.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 712 kcal
- Protein
- 6.7 g
- Carbohydrates
- 89 g
- of which sugars
- 60 g
- Fat
- 38 g
- of which saturates
- 10 g
- Fiber
- 2.7 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hrnčekový kokosový koláč bez vajec s jogurtom
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