Wednesday, 28 May 2014

Healthyish Coconut Cake

Now that summers coming up everyone in my house is trying to watch what they eat....which it very tricky when I am baking 24/7; so I decided to make my recipes a bit more healthy. So if you're looking for a healthy coconut cake recipe...well healthyish, this is the place to look.

I say healthyish because coconut has many health benefits and I also substituted the white flour for wholemeal flour and cream for no fat natural yogurt. However, there is no beating around the bush a cake is still a cake and not all that good for you! This recipe just makes it slightlyy better for you and you could make it even better by substituting the butter for coconut oil but we did not have enough coconut oil left in the house for me to do this.

This cake is moist yet has texture due to the desiccated coconut which makes it extra scrummyy. It also has a creamy topping of natural yogurt and desiccated coconut which adds that finishing touch to the cake.

Coconut Cake:
175g Butter
175g Wholemeal Plain Flour
175g Golden Caster Sugar
3 and a 1/2 tsp Baking Powder
3 Eggs
50g Desiccated Coconut plus extra to decorate 
2 tbsp Natural Yogurt plus extra to decorate 

1. Preheat the oven to Gas Mark 4.
2. Cream together the butter,flour,sugar,baking powder and eggs until well combined.
3. Add the coconut and yogurt into the mixture, mix gently.
4. Pour the mixture into a prepared buttered and floured cake tin.
5. Bake in the oven for 40 minutes on gas mark 4 then turn the oven down to gas mark 3 and cook for a further 15 minutes.
6. Leave to cool, remove the cake from the tin and cover with natural yogurt and desiccated coconut to decorate.

This cake is best served with an extra dollop of natural yogurt!

What are your tips to make your baked goods healthyish?