Coconut yoghurt bundt cake

For 20 pieces
  • 1 1/2 cups (150 g) Whole milk yoghurt
  • 2 1/2 (à 175 g) Cup of sugar
  • 1 pinch salt
  • 1 packet Vanillin sugar
  • 6 eggs (size M)
  • 1 1/2 (à 220 ml) Cup of oil
  • 1 (120 g) Mug of flour
  • 2 (à 150 g) Mug of soft wheat semolina
  • 1 (65 g) Cup + 1 tbsp coconut flakes
  • 1 packet baking powder
  • 125 ml freshly squeezed lemon juice
  • Fat and flour
75 minutes
light
1.
Pour the yogurt into a bowl. Wash the yogurt cups, dry them well Put 1 1/2 cups of sugar, salt, vanilla sugar and eggs in a bowl. Use the whisk of the hand mixer to whisk until thick and creamy. Add oil and yoghurt and stir in
2.
Mix flour, semolina, 1 cup of desiccated coconut and baking powder, add and stir in well. Place the dough in a greased bundt pan (2.6 liters) sprinkled with flour. In the preheated oven(E-stove: 175 ° C / convection: 150 ° C / gas: level 2) Bake for approx. 50 minutes
3.
Remove from the oven, place on a wire rack for approx Let cool for 20 minutes, turn out, put back in the mold. Prick several times with a kebab skewer. In the meantime, bring 1 cup of sugar and lemon juice to the boil, simmer for 2–3 minutes. Let it slowly run evenly over the cake and soak it with it. Let cool in the mold for approx. 1 hour
4.
Turn out of the mold and let cool on a rack. Sprinkle with 1 tablespoon of desiccated coconut
5.
Wait approx. 3 hours
1 piece approx:
  • 370 kcal
  • 1550 kJ
  • 5 g protein
  • 21 g fat
  • 38 g carbohydrates

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