7-Cup Coconut Cake – No Eggs, No Scale Required

7-Cup Coconut Cake – No Eggs, No Scale Required:

This incredibly simple coconut cake proves that the best recipes often require the fewest ingredients and tools. Using the classic “cup method” for measuring, this egg-free cake delivers a tender, moist crumb with rich coconut flavor that literally melts in your mouth. Perfect for beginners or anyone wanting a foolproof dessert without complicated techniques, this cake comes together in just 5 minutes of mixing time and bakes to golden perfection.

Ingredients

For the Cake:

1 cup plain yogurt (240ml / 8 fl oz)
1/2 cup vegetable oil (120ml / 4 fl oz)
1 cup granulated sugar (200g / 7 oz)
2 cups all-purpose flour (250g / 8.8 oz)
1 tablespoon baking powder (15ml)
1/2 cup milk (120ml / 4 fl oz)
1 cup shredded coconut (80g / 2.8 oz)
Pinch of salt
1 teaspoon vanilla extract (5ml)

For the Topping:

1 tablespoon shredded coconut (8g)
1 tablespoon ground pistachios (8g)

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