Berry Coconut Yoghurt Loaf Recipe
This Berry Coconut Yoghurt Loaf Recipe is absolutely divine. It’s easy to throw together and results in a very moist yet light cake. The addition of natural yoghurt helps create a fluffy yet moist crumb and adds a slight tang to the cake. This means that it’s not overly sweet and can keep well for up to 5 days in an airtight container at room temperature! My absolute favourite natural yoghurt to use is from Killowen Farm, but you can use whatever brand you prefer. I have also made a tart raspberry glaze to pour over the cake to add an extra depth of flavour.
So how do I make this Berry Coconut Yoghurt Loaf from scratch?
This cake is really simple to throw togther. We use the “creaming method” for this loaf to create a delicate cake that just melts in the mouth. The creaming method starts with beating the butter and sugar together until they’re lightened in color and fluffy. Eggs are beaten in one at a time. The creaming method then adds the dry and liquid ingredients to the butter mixture.
To begin making this cake, we start off by beating together the room temperature, soft butter and sugar until pale and creamy. Next, we add in the eggs one at a time and beat well between each addition. The flour and baking powder is added next and mixed through until just combined. Next, the desiccated coconut and yoghurt is added and mixed gently until no lumps remain. The frozen mixed berries are then mixed in by hand, using a rubber spatula or wooden spoon. The cake batter is then poured into a greased and lined loaf tin and baked for 40-60 minutes until fully baked or a skewer inserted into the middle comes out clean. Allow to cake to fully cool before removing from the tin.
How do I make this Raspberry Glaze from scratch?
Once the cake has fully cooled, we add some fresh raspberries to a medium sized mixing bowl. You can use any other berries you prefer, blackberries and blueberries would also work great here. Mash up the raspberries with a fork until they are mostly pureed. Next, add in the icing sugar and mix until smooth. Generously pour this glaze all over the loaf. For a cheeky hit of extra flavour, add in two tablespoons of gin to this glaze before pouring over the loaf.
Best tips for making this Berry Coconut Yoghurt Loaf recipe?
- As with most cakes, ensure that your butter is soft and at room temperature. This ensures the butter can be easily creamed and prevents any lumps of butter being left in your cake batter. Having lumps of butter in your cake batter will result in lumps of butter in the finished product and may result in an uneven rise.
- Similarly, having your eggs at room temperature will give you the best result. Room temperature eggs are easier to incorporate into the cake batter. Room temperature eggs will help prevent curdling which also leads to an uneven rise in the cake. A curdled cake batter may not rise as much as it should while baking also. This results in a dense, chewy cake as opposed to a light and fluffy one.
- Ensure that you bake the cake for the correct time. This cake has a lot of liquid in it so it takes a little longer than a regular sponge to cook. Be patient, if a skewer is still coming out wet after the allotted time, continue to bake it for a further 10-15 minutes until the skewer comes out fully dry.
Why do you use Yoghurt in this recipe and what can I use instead?
Using natural yoghurt in cakes can add a slight desireable tang to the loaf which results in the cake not turning out overly sweet. The fat content in it can help provide a richness to the cake and contributes to a moist crumb. The acidicy in the yoghurt also helps react with the baking soda found in baking powder and helps the cake become fluffy and light and rise properly.
If you don’t have natural yoghurt, you can substitute it for plain greek yoghurt, sour cream or creme fraiche in a pinch. You can also use buttermilk instead but use half the amount of buttermilk than yoghurt called for in the recipe. For example, if the recipe calls for 200 grams of plain natural yoghurt, you should use 100 grams of buttermilk instead.
For more Cake Recipes, check out my Cake Category, here.
Mixed Berry Coconut Yoghurt Loaf
Equipment
- Large mixing bowl
- Electric Whisk or stand mixer with beater attachment
- Rubber spatula
- Loaf tin
Ingredients
Cake
- 150 grams butter room temperature
- 150 grams caster sugar
- 2 whole eggs
- 200 grams plain flour
- 1 tbsp baking powder
- 30 grams desiccated coconut
- 125 grams natural yoghurt
- 100 grams mixed berries frozen or fresh
Raspberry Glaze
- 20 grams fresh raspberies
- 100 grams icing sugar
Instructions
Cake
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assistedl
- In a large mixing bowl, add the room temperature, soft butter and caster sugar.
- Mix on medium for 2-3 minutes until the butter has become pale and creamy.
- Add in the eggs one at a time and mix well between each addition.
- Add in the flour and baking powder and mix gently until combined and no lumps remain.
- Add in the yoghurt and coconut and mix gently until combined.
- Add in the mixed berries and mix by hand with a rubber spatula.
- Pour into a greased and lined loaf tin and bake for 40-60 minutes untilfully baked and a skewer inserted into the centre comes out clean.
- Allow to cool before removing from the loaf tin.
Raspberry Glaze
- Add the fresh raspberries to a small bowl and mash well with a fork until smooth.
- Add in the icing sugar and mix until fully combined.
- Pour generously over the cooled loaf cake.
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