Recipes

Coconut & Raspberry Yogurt Cake

We’re excited to team up with Great British Bake Off star, Michelle Evans-Fecci! Michelle is a passionate food and baking enthusiast who loves creating recipes with seasonal produce. She featured as a contestant on series ten of The Great British Bake Off and was star baker of cake week.

Michelle has shared her recipe for a scrumptious cake using Llaeth Y Llan yogurt. Get inspired and start baking!

Ingredients

  • Loaf cake
  • 3 large eggs
  • 100ml vegetable oil 200ml coconut yoghurt (room temp)
  • 225g caster sugar
  • 200g plain flour
  • 1tsp baking powder
  • 20g desiccated coconut
  • 1tsp vanilla
  • 150g raspberries, tossed in 1tbsp flour
  • Sprinkling of desiccated coconut for top

To decorate

  • 50g toasted desiccated coconut
  • Handful of fresh raspberries
  • Edible flowers Zest 1 lime

Yogurt glaze

  • 125g raspberry yoghurt
  • 4tbsp icing sugar

Instructions

  1. Grease and line a 2lb loaf tin and preheat oven to 160 fan.
  2. Whisk all the wet ingredients together, add yoghurt then all the remaining dry ingredients and gently mix. Don’t overmix or the cake will become dense.
  3. Toss the raspberries in the flour and add 3/4 of them to the cake mix. Pour mixture into tin and add the remaining raspberries to the top and scatter with coconut. Bake for 50-60 minutes until golden and skewer comes out clean when poked in the centre.
  4. For the glaze, whisk the yogurt and icing sugar together. Spread a thin layer on each side of the cake and dip the cake into the toasted desiccated coconut.
  5. Spoon or pipe the remaining glaze over the top of the cake and decorate with raspberries, edible flowers and lime zest. Slice and enjoy!

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