Description
Moist Yogurt Coconut Cake with a tender crumb and subtle coconut flavor, topped with a simple coconut glaze. Perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt (full-fat or Greek)
- 1/2 cup unsweetened shredded coconut, plus more for topping
- 1/4 cup coconut milk
- 1 cup powdered sugar
- 2–3 tablespoons coconut milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Dry Mix: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Yogurt Mixture: In a small bowl, combine the yogurt and coconut milk.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Add Coconut: Stir in the 1/2 cup of shredded coconut.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Glaze (Optional): While the cake is cooling, prepare the coconut glaze (see glaze ingredients and instructions below).
- Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the top and sprinkle with additional shredded coconut, if desired.
- Serve: Cut the cake into squares and serve.
Notes
- Room Temperature Ingredients: Use room temperature butter, eggs, and yogurt for best results.
- Don’t Overmix: Overmixing the batter can lead to a tough cake.
- Optional Glaze: A simple coconut glaze adds extra moisture and flavor.
- Variations: Consider adding almond extract, toasted coconut, crushed pineapple, or lemon zest for different flavor profiles.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Frosting Option: Instead of a glaze, you can frost the cake with a coconut cream cheese frosting.
- Yogurt Substitution: If you don’t have plain yogurt, you can substitute sour cream.
- Coconut Oil Variation: For a more intense coconut flavor, you can replace half of the butter with coconut oil.
- Troubleshooting: See the original text for troubleshooting tips regarding dry cake, dense cake, cake not rising, and cake sticking to the pan.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes