Vanilla Yogurt Cake with Strawberry Jam and Coconut is a light, fluffy cake that combines the creamy tang of yogurt with the sweetness of strawberry jam, topped with a delightful sprinkle of coconut. This cake is perfect for any occasion, from a simple afternoon tea to a family gathering. The yogurt adds moisture and a subtle flavor, while the jam layer gives a sweet surprise inside. The coconut topping finishes the cake with an added texture and tropical flair.
In this recipe, we’ll walk you through step-by-step instructions on how to make this delicious cake, along with tips, variations, and some frequently asked questions. Get ready to bake this soft, fragrant dessert that’s sure to impress!
Ingredients
For the Cake:
- 3 medium eggs: Eggs are essential for providing structure and moisture to the cake.
- 8 g vanilla sugar or 1 sachet of vanillin: Vanilla sugar or vanillin imparts a warm, sweet vanilla flavor to the cake.
- Pinch of salt: Salt enhances the flavor of the cake, balancing the sweetness.
- 150 g sugar: This sweetens the cake and helps create a soft texture.
- 120 ml sunflower oil: Sunflower oil keeps the cake moist and adds richness.
- 150 g vanilla yogurt: Yogurt adds moisture and a subtle tanginess, making the cake tender.
- 15 g baking powder: This helps the cake rise, creating a light and airy texture.
- 290 g flour 00: This is the main dry ingredient, providing structure and stability.
- Strawberry jam: This provides a sweet surprise and a fruity layer in the cake.
- Grated coconut (for topping): Adds a delicious texture and flavor to the cake’s finish.
Directions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and prepare a 28×19 cm baking mold. Line it with parchment paper or grease it to prevent the cake from sticking.
Step 2: Mix the Batter
- Beat the Eggs: In a large mixing bowl, beat the 3 medium eggs until frothy and light in color.
- Add Vanilla and Salt: Add the 8 g of vanilla sugar (or 1 sachet of vanillin) and a pinch of salt. Mix well to combine.
- Add Sugar: Gradually add the 150 g of sugar, mixing until fully combined and the mixture becomes smooth.
- Add Sunflower Oil: Pour in the 120 ml of sunflower oil and mix until well incorporated.
- Add Yogurt: Add the 150 g of vanilla yogurt and stir until the mixture is smooth and even.
- Sift Dry Ingredients: Sift together the 290 g of flour and 15 g of baking powder to ensure no lumps and a light texture. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.
Step 3: Prepare the Cake
- First Layer of Batter: Pour half of the batter into the prepared baking mold, spreading it evenly.
- Add Strawberry Jam: Spoon the strawberry jam over the batter, spreading it evenly but leaving a small border around the edges.
- Top with Remaining Batter: Pour the remaining batter over the strawberry jam, spreading it evenly to cover the jam layer.
Step 4: Bake the Cake
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. The baking time may vary slightly depending on your oven, so start checking for doneness at 25 minutes.
Step 5: Cool and Serve
- Cool the Cake: Remove the cake from the oven and let it cool completely in the mold before removing it. This will help the cake set and make it easier to slice.
- Add Coconut: Once the cake is completely cooled, sprinkle grated coconut over the top for a fragrant finish.
- Slice and Serve: Slice the cake into squares or rectangles and serve. Enjoy the moist, tender cake with its sweet strawberry jam and coconut topping.
Cooking Tips
- Room Temperature Ingredients: Ensure that all your ingredients are at room temperature before mixing. This helps to create a smoother batter and improves the texture of the cake.
- Sift the Flour and Baking Powder: Sifting the flour and baking powder helps avoid lumps and ensures a lighter cake.
- Adjust the Baking Time: Baking times can vary depending on your oven, so it’s a good idea to start checking for doneness at 25 minutes. If the top is golden brown and a toothpick comes out clean, the cake is ready.
- Use Full-Fat Yogurt: For a richer, more flavorful cake, use full-fat vanilla yogurt instead of low-fat versions.
- Experiment with Jam: While strawberry jam is delicious, feel free to use other fruit jams like raspberry, blueberry, or apricot for a different flavor profile.
Substitutions and Variations
- Gluten-Free Version: For a gluten-free version, you can substitute the regular flour with a gluten-free flour blend.
- Dairy-Free Version: To make the cake dairy-free, you can replace the vanilla yogurt with a non-dairy yogurt like coconut yogurt and use a dairy-free margarine or oil instead of sunflower oil.
- Jam Alternatives: If you’re not a fan of strawberry jam, you can use peach, apricot, or cherry jam instead. The key is to choose a jam that complements the vanilla flavor of the cake.
- Nutty Topping: For a twist, you can substitute the grated coconut with chopped nuts like almonds, pecans, or hazelnuts for an added crunch.
FAQs
Can I use another type of oil instead of sunflower oil?
Yes, you can substitute sunflower oil with other mild-flavored oils such as vegetable oil, canola oil, or olive oil. Just avoid using oils with strong flavors, like coconut oil, as they can affect the taste of the cake.
How can I store this cake?
Store the Vanilla Yogurt Cake with Strawberry Jam and Coconut in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 1 week or freeze it for up to 1 month. Make sure to cover the cake tightly to keep it fresh.
Can I make this cake in a different size pan?
Yes, you can make this cake in a larger or smaller pan. If you use a larger pan, the cake may cook faster, so be sure to check for doneness a few minutes earlier. If you use a smaller pan, the cake will be thicker and may require a slightly longer baking time.
Can I make this cake without the jam?
While the jam adds a delicious burst of sweetness, you can omit it if you prefer a simpler cake. You can also add other flavorings, like citrus zest or a spiced version with cinnamon and nutmeg, for variation.
Can I add other fruits to the cake?
Yes! You can add fresh fruits like berries, sliced peaches, or bananas to the batter. Just ensure that the fruit is not too watery, as it could affect the texture of the cake.
Nutritional Information (per serving)
- Calories: 250-300
- Protein: 3-5 g
- Fat: 12-15 g
- Carbohydrates: 35-40 g
- Fiber: 1-2 g
- Sugar: 20-25 g
(Note: Nutritional values may vary depending on the specific ingredients and portion sizes used.)
Storage Tips
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: If you want to keep it fresh longer, you can refrigerate the cake for up to 1 week.
- Freezing: To store the cake for longer periods, freeze individual slices in plastic wrap or an airtight container for up to 1 month. Thaw at room temperature or in the microwave before serving.
Conclusion
This Vanilla Yogurt Cake with Strawberry Jam and Coconut is the perfect combination of soft, moist cake, tangy yogurt, sweet strawberry jam, and a crunchy coconut topping. Whether enjoyed with a cup of tea or as a delightful dessert after dinner, this cake is sure to impress. With simple ingredients and easy steps, it’s a treat that anyone can make and enjoy.