Delight in the tropical flavors of this Moist Gluten-Free Coconut Yogurt Cake, a perfect combination of rich coconut and creamy yogurt. This cake is made with rice flour and sweet starch, providing a light and tender crumb that’s both gluten-free and delicious. The addition of desiccated coconut adds a wonderful texture and flavor, making this cake a standout choice for any dessert table.
Why You’ll Love This: This cake is a tropical paradise in every bite. The natural sweetness of coconut pairs beautifully with the creaminess of natural yogurt, creating a moist and flavorful dessert that’s hard to resist. The use of demerara sugar adds a subtle caramel note, enhancing the overall taste. This cake is not only delicious but also a healthier option, thanks to the use of gluten-free flours and natural ingredients.
Perfect Occasion: Perfect for any occasion, this Coconut Yogurt Cake is a great choice for family gatherings, potlucks, or as a sweet treat at tea time. Its light and refreshing flavor makes it ideal for summer parties, but it’s versatile enough to be enjoyed year-round. Whether you’re celebrating a special occasion or just want to indulge in a delicious dessert, this cake is sure to impress.
Decoration Tips: For an attractive presentation, sprinkle additional desiccated coconut on top of the batter before baking. Once baked, you can dust the cake with powdered sugar or drizzle with a light coconut glaze made from coconut milk and powdered sugar. Garnish with fresh berries or a few mint leaves for a pop of color and added freshness.
Ingredients:
- 4 eggs, separated
- 200g rice flour
- 20g sweet starch
- 50g desiccated coconut
- 120g demerara sugar
- 100ml coconut oil
- 2 pots (165g each) of natural yogurt
- 1 tablespoon baking powder
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Grease a baking pan.
- In a mixing bowl, beat the egg whites and demerara sugar until stiff peaks form, creating a meringue. Set aside.
- In another bowl, mix the egg yolks, natural yogurt, coconut oil, desiccated coconut, baking powder, rice flour, and sweet starch until well combined.
- Gradually fold the meringue into the yolk mixture, stirring gently to maintain the light texture.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.
Enjoy this delightful Gluten-Free Coconut Yogurt Cake, a perfect blend of tropical flavors and creamy texture, making it a treat that’s both refreshing and satisfying for any occasion.
