Ingredients
3 medium eggs
8 g vanilla sugar or 1 sachet of vanillin
Pinch of salt
150 g sugar
120 ml sunflower oil
150 g vanilla yogurt
15 g baking powder
290 g flour 00
Strawberry jam
Grated coconut (for topping).
Directions
Preheat the Oven:
Preheat your oven to 180°C (350°F) and prepare a 28×19 cm baking mold by lining it with parchment paper or greasing it.
Mix the Batter: 2. In a large mixing bowl, beat the 3 medium eggs until frothy. 3. Add the 8 g of vanilla sugar (or 1 sachet of vanillin) and a pinch of salt. Mix well. 4. Gradually add the 150 g of sugar and continue mixing until well combined. 5. Pour in the 120 ml of sunflower oil and mix until incorporated. 6. Add the 150 g of vanilla yogurt and mix well. 7. Sift together the 290 g of flour and 15 g of baking powder. Gradually add this to the wet mixture, mixing until just combined.
Prepare the Cake: 8. Pour half of the batter into the prepared baking mold and spread it evenly. 9. Spoon the strawberry jam over the batter, spreading it evenly but leaving a small border around the edges. 10. Pour the remaining batter over the strawberry jam layer, spreading it evenly to cover the jam.
Bake the Cake: 11. Place the cake in the preheated oven and bake for about 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: 12. Remove the cake from the oven and let it cool completely in the mold. 13. Once cooled, sprinkle grated coconut over the top for added flavor and decoration. 14. Slice and serve. Enjoy the delicious, soft, and fragrant vanilla yogurt cake with a sweet surprise of strawberry jam and a hint of coconut.
Serving Suggestions
Serve the cake on its own or with a dollop of whipped cream.
Enjoy it with a cup of tea or coffee for a delightful snack.
Cooking Tips
Ensure all ingredients are at room temperature before mixing to create a smooth batter.
Sift the flour and baking powder to avoid lumps and ensure a lighter texture.
Adjust the baking time based on your oven; start checking for doneness at 25 minutes.
Nutritional Benefits
Eggs: Provide protein and essential vitamins.
Yogurt: Adds calcium and probiotics for gut health.
Sunflower Oil: Offers healthy fats.
Dietary Information
Vegetarian: Yes
Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
Dairy-Free: No.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week or freeze for up to a month.
Why You’ll Love This Recipe
This cake is incredibly soft and moist with a delightful flavor combination of vanilla, strawberry, and coconut.
It’s easy to make with simple ingredients.
Perfect for any occasion, from casual get-togethers to special celebrations.
Conclusion
Enjoy this delicious vanilla yogurt cake with strawberry jam and coconut as a delightful treat for any occasion. Its soft, moist texture and wonderful aroma are sure to make it a favorite in your home. Happy baking!
