This incredibly simple coconut cake proves that the best recipes often require the fewest ingredients and tools. Using the classic “cup method” for measuring, this egg-free cake delivers a tender, moist crumb with rich coconut flavor that literally melts in your mouth. Perfect for beginners or anyone wanting a foolproof dessert without complicated techniques, this cake comes together in just 5 minutes of mixing time and bakes to golden perfection.
Ingredients
For the Cake:
- 1 cup plain yogurt (240ml / 8 fl oz)
- 1/2 cup vegetable oil (120ml / 4 fl oz)
- 1 cup granulated sugar (200g / 7 oz)
- 2 cups all-purpose flour (250g / 8.8 oz)
- 1 tablespoon baking powder (15ml)
- 1/2 cup milk (120ml / 4 fl oz)
- 1 cup shredded coconut (80g / 2.8 oz)
- Pinch of salt
- 1 teaspoon vanilla extract (5ml)
For the Topping:
- 1 tablespoon shredded coconut (8g)
- 1 tablespoon ground pistachios (8g)
Instructions
See next too page
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