Quick Coconut Cake
Quick Coconut Cake - The fresh fruit cream pairs perfectly with the warm cake
Healthy, because
Even smarter
Nutritional values
Yoghurt with exotic fruits is a very low-fat alternative to whipped cream, which also provides vitamins: A portion of cake, for example, provides almost half your daily requirement of vitamin E, which helps to keep the skin young and prevent coronary heart disease and cell degeneration.
Roasted coconut flakes harmonize excellently with any fruit. Let your personal taste determine which fruits you add to yoghurt - they are all rich in vital substances.
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 153 mg | (4 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 41 mg |
Ingredients
- Ingredients
- 7 ozs Pastry flour
- 0.333 cup sugar
- ½ pinch Baking powder
- 1 cup Buttermilk
- ¼ cup apple sauce
- 2 ozs Shredded coconut (unsweetened)
- 1 small ripe Mango (about 300 grams)
- 4 ozs Yogurt
- 2 Passion fruit
Kitchen utensils
Preparation steps
Whisk together the flour, and 3/4 cup sugar and baking powder in a bowl.
Whisk together the buttermilk and applesauce thoroughly and stir into the flour mixture.
Line a square baking pan (9 x 9 inches) with parchment paper. Pour in batter and smooth surface with a rubber spatula.
Mix shredded coconut and remaining sugar in a small bowl and sprinkle over the batter. Bake in a preheated oven 350°F (convection 325°F), on the middle rack, 20-25 minutes.
Meanwhile, peel mango, cut flesh around the pit into slices and then cut slices into cubes. Stir mango into the yogurt in a bowl.
Halve the passion fruit and scoop out flesh with a spoon. Add passion fruit to the yogurt and stir to combine. Serve with the warm cake.
