Bake the Cake::
Pour the batter into the prepared baking dish and spread evenly.
Sprinkle the top with 1 tablespoon each of shredded coconut and ground pistachios for added texture and visual appeal.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing or serving directly from the baking dish.
Time, Servings & Nutrition:
Prep Time: 5 minutes
Bake Time: 35-40 minutes
Total Time: 45 minutes
Servings: 8-10 slices
Nutrition (per slice): Approximately 315 calories, 6g protein, 45g carbohydrates, 13g fat, 2g fiber
Why This Simple Cake Works So Well:
This egg-free cake demonstrates how yogurt can effectively replace eggs while adding moisture and subtle tang that complements the sweet coconut flavor. The yogurt’s acidity works with the baking powder to create excellent lift and a tender crumb structure. The combination of oil and milk ensures the cake stays moist for days, while the coconut adds natural sweetness and tropical flavor.
The “cup method” makes this recipe incredibly accessible since no kitchen scale is required, and the simple mixing technique prevents overworking the batter, which could result in a tough texture. Coconut provides healthy fats and fiber, while yogurt contributes probiotics and protein. The pistachios on top add heart-healthy fats and a beautiful color contrast, making this not just a delicious treat but also a visually appealing dessert that’s perfect for any occasion.
