Coconut & Yoghurt Loaf
This recipe is great when I need to use up yoghurt before it expires. I don’t know why but I always end up with about 1 cup that takes forever to finish. I normally make the two ingredient dough and use it up that way, but this one is really good too. I found a Donna Hay recipe which I changed up quite a bit because I didn’t have most of the ingredients but it inspired this so…take a look.
INGREDIENTS:
- 2 eggs
- 1/2 cup oil
- 1 cup double cream/greek yoghurt
- 2 Tb lemon juice
- 1 cup castor sugar
- 1 cup fine desiccated coconut
- 1.5 cups cake flour
- 3tsp baking powder
METHOD:
- Preheat your oven to 180°C and prepare 2 loaf tins or one bundt tin.
- Mix the following ingredients in a bowl (eggs, oil, yoghurt, lemon juice, castor sugar and coconut) until well combined.
- Sift in the cake flour and baking powder and fold into wet mixture.
- Pour into prepared tins and bake for 40 – 45 minutes. (I used 1 loaf tin, see below)**
TOP TIPS:
- My original substitution recipe had 3/4 cup oil but I found it a bit too oily. I Prefer the texture with 1/2 cup oil.
- **I used one loaf tin in this recipe and I think it was too small, hence my burnt edges. If it was a bigger tin it would have cooked much quicker. So lower the cooking time! It will probably take around 30 minutes.
- If your cake is getting too brown and has not fully cooked, cover the top with foil to prevent it browning further.
- You can make a cream cheese icing, yoghurt or plain icing sugar glaze or just leave it plain. It’s very rich and filling as it is.
