Vanilla Yogurt Cake with Jam and Coconut is a delightful treat that combines the light, moist texture of yogurt cake with the sweet flavors of jam and the subtle crunch of coconut. It’s easy to make and perfect for any occasion, whether as a dessert, a teatime snack, or a simple breakfast indulgence.
Ingredients for the Vanilla Yogurt Cake
Wet Ingredients:
2 eggs
100g (½ cup) sugar
8g (1 tablespoon) vanilla sugar
100g (½ cup) yogurt
100ml (⅓ cup + 1 tablespoon) milk
80ml (⅓ cup) vegetable oil
A pinch of salt
Dry Ingredients:
200g (1⅔ cups) all-purpose flour
8g (2 teaspoons) baking powder
For the Topping:
3-4 tablespoons of your favorite jam (strawberry, raspberry, or apricot works well)
2-3 tablespoons shredded coconut
How to Make Vanilla Yogurt Cake with Jam and Coconut
Step 1: Preheat and Prepare
Preheat your oven to 180°C (350°F) and grease a standard loaf pan or line it with parchment paper. This will ensure your cake doesn’t stick and will be easy to remove once baked.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the eggs, sugar, and vanilla sugar. Whisk until the mixture becomes light and slightly frothy. Add the yogurt, milk, vegetable oil, and a pinch of salt, mixing well to create a smooth consistency.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
Step 4: Pour the Batter
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Step 5: Add the Jam and Coconut Topping
Dollop the jam over the top of the batter in small spoonfuls. Use a knife or skewer to swirl the jam into the batter slightly, creating a marbled effect. Sprinkle the shredded coconut evenly over the top for a crunchy and flavorful finish.
Step 6: Bake the Cake
Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking.
Step 7: Cool and Serve
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve the cake as is, or pair it with a cup of tea or coffee for a delightful treat.
Tips for Success
Use room-temperature ingredients for a smoother batter and even baking.
Experiment with different jams and coconut variations for a unique twist each time.
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it and bring it to room temperature before serving.
Vanilla Yogurt Cake with Jam and Coconut is a simple yet versatile dessert that brings together the creaminess of yogurt, the sweetness of jam, and the nuttiness of coconut. Perfect for sharing with loved ones, it’s sure to become a favorite in your baking repertoire.