Coconut Yogurt Cake with Raspberries

Coconut Yogurt Cake with Raspberries Coconut Yogurt Cake with Raspberries Our yogurt filled version of pound cake, great for dunking into coffee or tea.
Our yogurt filled version of pound cake, great for dunking into coffee or tea.
  • 10 min prep
  • 70-75 minutes
  • 170 calories
  • $0.70
  • Vegetarian

Ingredients


Makes: 10 servings
  • 1 1/2 C (375 ml) flour
  • 2 tsp (10 ml) baking powder
  • 1 tsp (2,5 ml) Sea Salt (Grinder)
  • 1/4 C (60 ml) sugar
  • 1 recipe prepared Coconut Lime Sweet Dip
  • 1/4 C (60 ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5 ml) vanilla extract
  • 1 1/2 C (375 ml) frozen raspberries

Preparation


 
  • Preheat oven to 350° F (175 ° C).
  • Lightly oil an Rectangular Steamer. Dust with flour and tap out excess.
  • In a mixing bowl, combine first 4 ingredients.
  • In another bowl, whisk together Sweet Coconut Lime Dip, oil, eggs, and vanilla extract. Fold into dry ingredients until just combined. Fold raspberries very gently into batter.
  • Scoop batter into steamer. Bake, uncovered, until top is golden brown and a toothpick inserted into the center comes out clean, 50–55 minutes. Let cake cool in steamer on a wire rack.
Nutritional Serving Size Per serving
Calories 170
Fat 7 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 35 mg
Sodium 190 mg
Carbohydrates 22 g
Fibre 1 g
Sugar 7 g
Protein 4 g

Shop this recipe...

Rectangular Steamer
$25.00
Sea Salt (Grinder)
$15.00