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.
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.
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.
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.
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