Tasha’s Coconut Cake is a delightful dessert that captures the essence of tropical flavors with its rich coconut taste and moist texture. This guide will walk you through the ingredients, cooking instructions, and tips to create this mouth-watering cake. Plus, we’ll provide nutritional information and a calorie count to help you enjoy it guilt-free!
Ingredients
For the Cake
– **3 large eggs**
– **1 cup plain yogurt**
– **1 cup granulated sugar**
– **1 cup vegetable oil** (or melted coconut oil for extra flavor)
– **1 teaspoon vanilla extract**
– **1 cup all-purpose flour**
– **1 tablespoon baking powder**
– **1 cup desiccated coconut**
For the Coconut Glaze (Optional)
– **1/3 cup icing sugar**
– **2-3 tablespoons coconut milk**
For Topping (Optional)
– **Toasted shredded coconut**
Cooking Instructions
1. **Preheat the Oven**: Preheat your oven to 180°C (350°F). Grease a 13×9 inch baking pan with butter or cooking spray.
2. **Mix Wet Ingredients**: In a blender or mixing bowl, combine the eggs, yogurt, sugar, oil, and vanilla extract. Blend or whisk until well combined.
3. **Prepare Dry Ingredients**: In a separate bowl, sift together the flour and baking powder. Add the desiccated coconut and mix well.
4. **Combine Mixtures**: Pour the blended wet mixture into the dry ingredients. Gently fold the mixture until just combined; be careful not to overmix.
5. **Bake**: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. **Cool**: Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. **Prepare Coconut Glaze**: While the cake is cooling, whisk together icing sugar and coconut milk in a small bowl until smooth. Adjust consistency as needed by adding more coconut milk or icing sugar.
8. **Glaze and Serve**: Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut if desired. Let it set for about 10 minutes before slicing.
Tips and Notes
– **Egg Substitution**: For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
– **Flavor Variations**: Add lime zest or almond extract for an interesting twist.
– **Storage**: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutritional Information
This recipe yields approximately 12 servings. Here’s a rough estimate of nutritional information per slice:
– Calories: 250
– Protein: 4g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 2g
– Sugar: 15g
The total calorie count for the entire cake is around 3000 calories.
Cooking Time
– **Prep Time**: 15 minutes
– **Cook Time**: 35-40 minutes
– **Total Time**: Approximately 55-60 minutes
Indulge in Tasha’s Coconut Cake for an unforgettable dessert experience that is sure to impress your family and friends!
For more delicious recipes like this one, don’t forget to purchase our eBook filled with mouth-watering recipes! Also, pre-order our upcoming cookbook “Deliciously Fit,” featuring healthy meal options designed for weight loss without sacrificing flavor!
