coconut cake

coconut cake

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This is a not-too-sweet moist coconut cake that gets so much of its flavoring from the healthy coconut oil~~throw in a little shredded sweet coconut, and you have a cake that’s versatile and big much tasty!

I drizzled mine with chocolate ganache, so this cake was like one of my most fave candy bars from childhood~~almond joys! Well, minus the almonds, but next time I just might throw a few of those in, too! Quick and easy to make, this cake keeps well~~I’d suggest refrigerating a few hours after it cools~~this just seems to bring together all the flavors and solidify the texture.
coconut cake
Makes: One 8×8 baking dish cake
Preheat oven to 350
What you need:
5 egg whites (reserve two yolks for batter)
¾ cup coconut oil
¾ cups sugar
2 tsp. vanilla
½ tsp. salt
1 cup self-rising flour
2 tsp. baking powder
2/3 cups plaing Greek yogurt
2 egg yolks
½ cup shredded sweetened coconut
coconut cake
What you do:
Put the egg whites in a separate mixing bowl. You will whip into a meringue when ready to fold into the batter.

In another mixing bowl, combine the coconut oil, sugar, vanilla and salt and blend together. Sift in the flour and baking powder and blend. Add in the yogurt, egg yolks and coconut and blend.

With a hand mixer, whip the egg whites into a stiff meringue. Gently fold this into the batter. Pour into a well greased and lightly floured baking dish. Bake in a preheated 350 oven for about 25-30 minutes or until a toothpick comes clean from the center.

Remove to a cooling rack. Finish as you like—dusting powdered sugar, drizzling chocolate ganache, fresh berries, whipped cream, cream cheese icing, ice cream, yogurt—your choice!

coconut cake
coconut cake
©alice d’antoni phillips

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