Orange Coconut Yogurt Cake

Servings: 8 servings

A moist and flavourful cake with a delightful combination of orange, coconut, and yogurt, topped with a creamy coconut and white chocolate topping.

Course: Dessert

Cuisine: European

Keyword: baked, Cake, Coconut, orange, yogurt

Prep Time: 30

Cook Time: 30

Total Time: 1

Calories: 450kcal

Place the egg yolks and sugar in a mixing bowl. Finely grate the orange zest and add it along with the juice.
Using a hand mixer, beat until the mixture is pale and fluffy.
With the mixer running, slowly drizzle in the oil and beat until fully incorporated and smooth.
Add the Greek yogurt a little at a time, mixing gently until combined.
In a separate bowl, whisk together the flour, baking powder, salt, vanilla sugar, and shredded coconut.
Fold the dry ingredients into the batter just until combined.
Pour the batter into a greased 9-inch round pan or an 8 × 10 inch baking pan.
Bake at 350°F for 30 minutes, until set in the center and a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Place the butter and sugar in a saucepan over medium heat and cook until the sugar dissolves.
Add the coconut milk and let it simmer gently for 2 minutes, stirring continuously.
Remove from heat. Add the white chocolate in small pieces and blend with an immersion blender until smooth and emulsified.
Let the cream cool, stirring lightly, until just warm to the touch, or refrigerate until the cake has cooled.
Add the Greek yogurt and orange juice and blend briefly until smooth.
Stir in the shredded coconut and salt.
Spread the topping evenly over the cooled cake.
Refrigerate for 1 hour, until the topping has set before serving.

Ensure the cake is completely cooled before adding the topping for best results.

Serving: 150g | Calories: 450kcal | Carbohydrates: 55g | Protein: 6g | Fat: 25g