Here’s an easy recipe for preparing one of the most scrumptious and yummy coconut yogurt cake so take a look:

  • Preheat the oven at 180 degrees Celsius and line a baking pan with a baking sheet.
  • Make sure the pan is round and is about 25 cm.
  • In the bowl of the stand mixer, add the butter, sugar, and lime juice and give it a good mix for about 5-6 minutes. Make the mixture pale and fluffy and then start adding the eggs, one by one.
  • Then in another bowl add the semolina, almond meal, and coconuts, mix them together, and then add this to the egg mixture.
  • Next, gradually mix all the ingredients and spoon them. Transfer the contents of the bowl to the baking pan and bake this for about 1 hour. Then when the cake turns golden brown check if an inserted skewer comes out clean. Then take out from the oven and cover with foil for 10-12 minutes.
  • For making the syrup, heat the sugar and juice together to let it combine. In the presence of medium heat and continue stirring let the syrup get ready. Let this simmer for 5 -6 minutes and then stir in the zest.
  • Make holes in your cake and pour the syrup over it, the syrup will get absorbed in the cake through the holes.
  • Leave this cake as it is for 1 hour and let it cool down at the wore rack.
  • Top it with the whipped cream and extra lime juice and serve with the syrup at the side.

Coconut Yogurt Cake Recipe Card

Enjoy this delicious dessert with a tang of lime and subtleness of coconut while munching on it over a cup of tea.

Total Time :
25 min
Preparation Time :
10 min
Cooking Time :
15 min
Servings :
6
Cooking Level :
Low
Course:
Desserts
Calories:
300
Cuisine:
Others
Author:
Poornima Pandey

Ingredients

  • 400g Unsalted Butter
  • (At Room Temperature)
  • 4 Teaspoons Finely Grated Lime Zest
  • 700g Caster Sugar
  • 6 Eggs
  • 120g Fine Semolina
  • 100g Almond Meal
  • 450g Self-Raising Flour Sifted
  • 90g Shredded Coconut
  • 360g Natural Yoghurt
  • 500ml Lime Juice
  • Whipped Cream
  • SYRUP

Instructions

Step 1
Start by preheating the oven at 180 degrees celsius. Then line a baking pan with baking sheet.
Step 2
In a bowl of a stand mixer bring to fluff, sugar, butter, lime juice and later add the eggs and beat for 5-6 minutes.
Step 3
Then in another bowl, mix the almond meal, semolina and the coconut and transfer to the egg mixture bowl.
Step 4
Mix all the ingredients well and bake for 1 hour. Take it out and cover with foil for 10 minutes.
Step 5
In a heated pan combine the sugar and juice and then make holes in the cake to pour the syrup over it.
Step 6
Finally add whipped cream, extra juice and serve with the syrup.