Coconut Cake Without Butter

We are at the gates of autumn: the weather is a bit crazy and the impending coolness makes me want to turn on the oven. But it's not that cold yet: I need a dessert that is suitable for the “transition” season, but that isn't too heavy. So no chocolate, no butter, no cream: they would make the cake too heavy!
Idea! Do you know what I could prepare? A cake from the oven but with an exotic ingredient and another fresh: a hot cake with grated coconut pulp and yogurt! Yes, yes: I have decided. Let's prepare it together!

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Identity Card of the Recipe

  • 306 KCal Calories per serving
  • Ingrediants

    • 250 g of coconut yogurt
    • 170 g of sugar
    • 80 ml of corn oil
    • 140 g of white flour of type 00
    • 100 g of coconut flour
    • 14 g (1 sachet) of baking powder
    • 120 g (2 medium) of eggs
    • 1 vial of vanilla flavoring or 1 sachet of vanillin

    Materials Needed

    • Large bowl
    • Whisk or wooden spoon
    • Hinged pan with a diameter of 24 cm
    • Baking paper
    • Sieve

    Preparation

    1. Sift the white flour through a colander and pour it into a bowl. Add the grated coconut and sugar.
    2. Shell the eggs and add them to the flour and coconut mixture. Pour in the corn oil, coconut yogurt and vanilla flavoring. Mix vigorously with the whisk until a homogeneous cream is obtained.
    3. As a last ingredient, add the sifted baking powder.
    4. Preheat the oven to 180 ° C.
    5. Line a 24 cm diameter springform pan with parchment paper.

    The alternative OK
    As an alternative to baking paper, it is possible to brush the pan with oil and sprinkle with a little flour: in this way, the cake will not stick to the mold.

    1. Pour the coconut cream into the pan and bake for 40 minutes. The toothpick test is recommended to verify that the heart of the cake is also cooked to perfection.
    2. Serve the cake with icing sugar or with grated coconut.

    Alice's comment - PersonalCooker

    The contrast between the heat of the oven and the freshness of the coconut gave me the right idea to prepare this delicious cake. If you want to make it even more delicious, you can also enrich it with some dark chocolate chips or - why not? - even fill it with a chocolate cream, but I like it this way, natural, perhaps accompanied by a cup of good coconut milk.

    Nutritional values ​​and Health Comment on the recipe

    The Coconut Cake Without Butter is a dessert that boasts a medium content of carbohydrates and lipids, but does not contain butter (replaced by corn oil, rich in polyunsaturated fatty acids); the amount of dietary fiber is good. The medium portion of Coconut Cake Without Butter is about 40-60g (120-180kcal).

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