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Coconut Cake | Emma Inteman

Coconut Cake

By emma | Published: November 8, 2013
36009 coconut raspberry loaf cake
  • 1/2 cup plain yoghurt
  • 1 cup caster sugar
  • 1 cup dessicated coconut
  • 1/2 cup self-raising flour (I use gluten free)
  • 1/4 cup vegetable oil (I use macadamia, almond or grapeseed)
  • 3 eggs

Combine eggs and sugar (I use hand whisk), then add flour, coconut, yoghurt and oil.

Pour into a greased loaf tin and bake at 170 degrees for 30 minutes until golden and cooked through. Let it cool down before serving. I chill in fridge overnight and serve sprinkled with icing sugar and with vanilla bean yoghurt – YUM!

*Serves 8

 

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