7-Cup Coconut Cake – No Eggs, No Scale Required

Prepare for Baking

1. Preheat your oven to 175°C (350°F).
2. Grease a 26cm (10-inch) round baking dish or cake pan thoroughly with oil or butter.

Make the Batter

3. In a large mixing bowl, combine yogurt, vegetable oil, and sugar. Whisk until well combined and smooth.
4. Add a pinch of salt and vanilla extract to the mixture.
5. Add the flour in two parts: first add 1 cup of flour and mix until just combined, then add the remaining cup of flour along with the baking powder.
6. Gradually pour in the milk while mixing to create a smooth batter.
7. Fold in the shredded coconut until evenly distributed throughout the batter.

Bake the Cake

8. Pour the batter into the prepared baking dish and spread evenly.
9. Sprinkle the top with 1 tablespoon each of shredded coconut and ground pistachios for added texture and visual appeal.
10. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before removing or serving directly from the baking dish.