Coconut blueberry yogurt cake

Overview

There are no additives in homemade yogurt, so you have to finish it as soon as possible. I usually make a box of 1L, which is enough for three people to eat for two breakfasts. The rest is to make cakes or breads. Not to mention that any pastry with yogurt added will be extra soft. It is really a natural improver! The characteristic of yogurt cake is that it is delicate and tender. It has its own flavor when eaten hot or cold. It is not high in calories and tastes good. When baking, you can throw in some of your favorite fruits (not too watery), and you can eat a few more pieces in the morning without any problem!

Tags

• baking
• children
• cake
• afternoon tea
• blueberry
• cake mix
• coconut
• corn oil
• egg
• white sugar
• yogurt

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Mix yogurt and corn oil and stir well

   

3. 3 Separate the yolks and whites from the eggs, add the yolks to the yogurt and mix well

   

4. 4 Sift the cake flour and add

   

5. 5 Mix into a fine cake batter (do not over mix to avoid gluten in the flour)

   

6. 6 Beat the egg whites until they form fish-eye bubbles and add 30G white sugar

   

7. 7 Add the remaining sugar halfway and continue to beat until neutral peaks

   

8. 8 Take half of the egg whites and mix with the yogurt yolk paste

   

9. 9 After cutting and mixing, add the remaining egg whites,

   

10. 10 Mix into a fine cake batter

    

11. 11 Pour half of the cake batter into an eight-inch cake mold, and put some blueberry jam in the middle

    

12. 12 Pour the remaining cake batter on top and sprinkle with blueberries and coconut

    

13. 13 Preheat the oven in advance, fill the bottom baking pan with water, place the cake on the bottom two baking sheets and bake at 150 degrees for 1 hour

    

14. 14 You can eat it hot, or you can eat it refrigerated for a unique flavor