Desserts
ChefFatima Souli
Delicious Coconut Cake
Coconut cake is one of the tastiest dry cakes. Here is a successful recipe — and don’t forget to generously sprinkle shredded coconut on top!
Delicious coconut cake — you won't get enough of it. Wonderful with instant coffee or tea.
Ingredients
Start here, then move straight into the method.
- 4 eggs at room temperature
- Vanilla
- Lemon zest
- 1 1/2 cups sugar
- 1 medium tablespoon white vinegar
- 2 cups all-purpose flour
- 1 1/2 cups shredded coconut
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup yogurt
- 1/2 cup oil
- Top
- Shredded coconut
- For more wonderful cakes, see The Turkish Trileçe
- Also from Fatima enjoy: Strawberry Tart
Method
Follow the cooking sequence without leaving the page.
- Whisk the eggs, vanilla, and lemon zest for 2 minutes.Timers: 2 min
- Add the sugar and continue whisking, then add the vinegar while whisking until the mixture turns white and becomes airy.
- Sift the dry ingredients and mix in the shredded coconut... set them aside.
- Add 1 cup of milk to the egg mixture along with the oil while whisking.
- Finally add the dry ingredients and whisk until the batter is homogeneous.
- Grease a Pyrex dish or any pan as desired with a little oil or butter and dust with flour.
- Pour the coconut cake batter into the pan and generously sprinkle shredded coconut over the top.
- Place the pan in a preheated oven at 180°C on the middle rack.
- Leave the pan in the oven until the cake rises and the surface turns lightly golden.
- Serve the cake cooled to room temperature.
- Fatima Souli Mousa
- For more wonderful cakes, try Turkish trileçe.
- Also from Fatima enjoy: the delicious strawberry tart.
Recipe tags
DessertsInternationalVegetarian
Notes and serving ideas
- The Turkish Trileçe
- Strawberry Tart
