Chocolate Coconut Cake with Jam and Shredded Coconut
Spanish-style chocolate and coconut sponge cake made with yogurt, eggs, and oil. Whipped egg whites folded in for a light, airy crumb. Baked until golden, then topped with jam and toasted coconut. Simple, moist, and deeply flavored with cocoa and coconut throughout.
Ingredients
- 1 yogurt, coconut flavoredyogurt, plain1:1dairy
reduces coconut intensity
- 2 yogurt glass sugar
- 3 yogurt glass flour, pastry or all-purpose, with incorporated baking powder or all-purpose flour plus baking powder
- ½ yogurt glass sunflower oil
- 2 tablespoon cocoa powder, pure, unsweetened
- shredded coconut
- 3 eggs
- jam, the kind you preferchocolate spread1:1pantry
deepens chocolate theme
Instructions
- 1
Separate egg yolks from whites.
- 2
In a bowl, combine yogurt and egg yolks.
- 3
Add sugar, sunflower oil, flour with baking powder (or all-purpose flour plus baking powder), cocoa powder, and shredded coconut. Beat until smooth and creamy.
- 4
In another bowl, whip egg whites to stiff peaks.
- 5
Fold egg whites into the batter using gentle folding motions to maintain volume and airiness.
- 6
Pour batter into a silicone mold or an oven-safe pan buttered for release.
- 7
Bake in a preheated oven at 350°F for 35 minutes.
- 8
Cool the cake completely.
- 9
Top with a layer of jam and shredded coconut.
Tips
Use yogurt glass as consistent measuring unit throughout.
Fold egg whites gently to preserve airiness and prevent deflation.
Cool completely before topping to prevent jam from melting into warm cake.
Good to Know
Covered at room temperature up to 2 days, or refrigerated up to 4 days.
Bake cake one day ahead; add jam and coconut topping just before serving to keep topping fresh.
Serve at room temperature or lightly chilled. Pairs well with coffee or tea.
Common Mistakes
Do not overmix batter after folding egg whites to avoid deflation and dense crumb.
Do not skip preheating oven to ensure even bake and proper rise.
Do not add jam while cake is warm to prevent it from sinking or melting.
Substitutions
Dairy-Free Swaps
reduces coconut intensity
General Alternatives
deepens chocolate theme