Quick Coconut Cake
Coconut cake with passionfruit-mango yogurt: Yogurt with exotic fruits is a very low-fat alternative to whipped cream, also providing vitamins.
Ingredients
- 200 g Flour
- 200 g sugar
- 0.5 packet Baking powder
- 250 ml buttermilk
- 2 Eggs
- 50 g coconut flakes
- 300 g small ripe mango (1 small ripe mango)
- 100 g yogurt (1.5% fat)
- 2 passion fruits
Instructions
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1.
Mix flour, 150 g sugar and baking powder in a bowl.
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2.
Whisk buttermilk and eggs thoroughly and stir into the flour mixture.
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3.
Line a square baking tin (24x24 cm) with parchment paper. Pour the batter in and smooth with a rubber spatula.
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4.
Combine coconut flakes and remaining sugar in a small bowl and sprinkle over the batter. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2‑3) on the middle rack for 20–25 minutes.
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5.
Meanwhile peel the mango, cut the flesh into slices from the stone, cube it and blend smoothly with the yogurt.
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6.
Halve the passion fruits and scoop out the pulp with a teaspoon. Add the pulp to the yogurt and serve with the warm cake.
