Yogurt and coconut cake Quick and easy recipe
Yogurt and coconut cake with Nutella: this cake remains soft for several days, is perfect for breakfast and snack and is very simple to make. Now I often prepare it, with or without Nutella. The top layer of Nutella is just a well spread spoon, try it!
Ingredients for a 22 cm cake pan
- 1 jar of coconut yogurt
- 3 jars of coconut flour
- 1 and 1/2 jars of sugar
- 2 jars of 00 flour
- 1/2 jar of peanut oil
- 3 eggs
- 1 sachet of baking powder
- 1 pinch of salt
- 1 tablespoon of Nutella
NB: in this recipe the yogurt pot (emptied) = 125 mg is used as the unit of measurement
How to make yogurt and coconut cake
Pour the sugar and egg yolks into a bowl (put the egg whites in another larger bowl) and blend with whisk until the mixture becomes light and fluffy
add yogurt, peanut oil, coconut flour, 00 flour sifted together with baking powder to the yolk and sugar mixture and mix everything with a spoon
whisk the egg whites in the other (larger) bowl and add the freshly prepared egg and coconut mixture, stir gently together with the egg whites
grease the pan with a little peanut oil and sprinkle it with flour, pour the mixture and bake in a preheated oven at 180 ° for 25-30 minutes
take the cake out of the oven and let it cool, pour a spoonful of Nutella on the surface and spread over the entire top surface with a spoon, creating a very thin layer. Add the coconut flakes and serve. To store it, just cover it and keep it in a cool, dry place (not in the fridge).
WINE PAIRING: a white wine with a fresh taste like Malvasia di Lipari
For wine pairings I have consulted the site in most cases:
Enjoy your meal!