The Lovell Table

I was inspired to make this cake when I was reading about the classic French “Gâteau au yaourt”. These no measure cakes are deliciously moist and easy to prepare in one bowl. My version includes the addition of coconut and some extra steps (making a whipped topping and simple syrup) but it is still a simple cake easy to prepare and delicious to enjoy.

Ingredients

• 1 single serving coconut yogurt (whole milk, I use Oui)
• 3 eggs
• 1 1/3 cup cane sugar
• 2/3 cup vegetable oil
• 1/4 teaspoon vanilla bean extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cup shredded coconut
• 1 cup water
• 1 cup coconut sugar
• 1 1/3 cup heavy cream
• 1/2 can full fat coconut milk
• 2/4 cup powdered sugar

Method

1. Make the simple syrup-
   • In a small pot on the stove stir together water and coconut sugar
   • Bring mixture to a simmer and stir until the coconut sugar dissolves
   • Pour the mixture into a heat proof bowl and dump in 1/2 cup shredded coconut
   • Let the coconut steep for 30 minutes
   • Afterwards pour the mixture through a slotted spoon to remove the coconut.
   • Set aside
2. Make the cake-
   • Heat the oven to 350 degrees
   • In a large bowl whisk together the yogurt, eggs, cane sugar, vegetable oil, and vanilla bean extract
   • Add in the flour, baking powder, and salt
   • Whisk until just combined and no longer lumpy
   • Use a spatula to mix in the remaining cup of shredded coconut
   • Pour the batter into a greased and lined 9 inch circular cake pan
   • Bake for 35 minutes or until the cake is done
   • Let the cake cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling
3. Make the whipped topping-
   • In a bowl whisk 1/2 can coconut milk together with the powdered sugar and set in the fridge
   • In a stand mixer fitted with the whisk attachment, whisk the heavy cream on high until stiff peaks form
   • Gradually whisk in the coconut milk mixture until combined and you have a somewhat stable and spreadable topping (it will be very light)
4. Finish the cake-
   • Once the cake has cooled poke holes in the top with a fork
   • Use a brush to brush the simple syrup over the top of the cake until coated (you will have simple syrup left over and it is excellent in coffee)
   • Gently spread the whipped topping over the cake
   • Place the cake in the fridge until ready to serve