Coconut yogurt cake

This cake is fast and easy to make and is one that Ken and I do all the time. It's a flexible recipe that accommodates all manner of additions and changes without a problem. For example, I added a chopped up apple to the batter this time to use an apple that might have gone bad otherwise.

A coconut yogurt cake with chopped apple.

Last time, I omitted the coconut and used almond flour in its place and added a bunch of black currents. Raisins or other fresh or dried fruits work just as well. Ken made the frosting by mixing powdered sugar with crème fraiche and a little vanilla. I just poured the frosting on and it did its own thing before thickening in place.

Another view before we cut the cake.

Sometimes we make the cake in a loaf shape. This time I made it in a round cake pan. I'm sure Ken has posted the recipe before, but since it's pretty easy, here it is again:

• 1 cup plain yogurt
• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/2 cup grated coconut (unsweetened)
• 3 eggs
• 1/2 tsp baking powder

Mix all the ingredients until well blended. Pour into a buttered pan and bake for 30 minutes in a pre-heated 180º C (350º F) oven until done. Cool on a rack. Frost or eat plain.