Yogurt Cake with Coconut and Apricots

To prepare this cake, you dont need a scale, as all the necessary ingredients can be measured using a yogurt pot. The cake is excellent warm or cold and can be served with whipped cream, Greek yogurt, or a scoop of good ice cream. It can be prepared in all seasons, as it is great with fresh or preserved fruit.

Details

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

1 piece Wheat flour, white, multi-purpose
1 piece Coconut, flakes
1 bag Baking powder
2 piece Egg, fresh
1 piece Sugar, white
1 bag Sugar, white
180 g Yogurt, plain, from whole milk
0.75 piece Oil, plant, coconut
12 pieces Apricot, raw

Steps

Preheat the oven to 180 degrees Celsius. Grease a round cake pan (26 - 30 cm in diameter) well with coconut oil.
In one bowl, mix the flour, coconut flour, and baking powder. In another bowl, use an electric mixer to cream the eggs, regular sugar, and vanilla sugar. Then mix in the yogurt and melted coconut oil into the egg mixture. Finally, add the dry ingredients and mix on low speed until you get a smooth and uniform batter.
Pour the batter into the prepared pan. Spread it evenly with a spatula and smooth the top. Wash the apricots, halve them, and remove the pits. Arrange the apricot halves on top of the batter.
Bake the cake in the preheated oven for 35 to 40 minutes. The cake is done when the top is golden brown and a toothpick inserted into the cake comes out clean.
Remove the baked cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a serving plate or platter and cut into pieces of any size. Serve with whipped cream, Greek yogurt, or ice cream.

Nutrition Information (Per 100g)

Calories: 306.64 kcal
Fat: 11.97 g
- Saturated Fat: 10.09 g
Carbohydrates: 43.1 g
- Sugars: 6.62 g
Protein: 5.6 g
Fiber: 1.3 g

Advice

Instead of apricots, you can use peaches, nectarines, plums, cherries, raspberries, etc.