A moist coconut cake made with olive oil, almonds, cocoa powder, Greek yoghurt and mandarin juice. A soft, aromatic coconut cake perfect for everyday baking.
There is something very comforting about a simple coconut cake, especially one that stays soft and moist for days.
This version brings together desiccated coconut, ground almonds and cocoa powder, creating a light but flavourful crumb that works perfectly with everyday ingredients.
The olive oil and vegetable oil keep the texture tender without feeling heavy, while the Greek yoghurt and mandarin juice add a gentle tang and natural sweetness that balance the richness of the almonds.
It is a straightforward cake that needs no mixer for the wet ingredients, and it bakes beautifully in 22cm round non-stick baking pan or a silicone 22 cm Bundt pan, releasing cleanly with a lovely shape.
As soon as it comes out of the oven, I like to baste it with citrus syrup (I used Bergamot syrup), which gives a glossy finish and an extra layer of citrus fragrance.
If you don’t have bergamot, any leftover mandarin or orange syrup works just as well, or a simple dusting of icing sugar is all it needs, if you prefer a more understated finish.
This coconut cake is ideal with a cup of coffee in the morning or as a light dessert after a meal, and its soft, moist crumb improves even more by the next day.
Below is the recipe exactly as I prepared it, using grams instead of millilitres, as my scale in Athens does not support ml measurements.
Coconut Cake with Almonds and Chocolate
A moist coconut cake made with olive oil, almonds, drinking chocolate, Greek yoghurt and mandarin juice. A soft, aromatic coconut cake perfect for everyday baking.
Ingredients
Dry Ingredients:
- 120 g all-purpose flour
- 80 g cocoa powder
- 1 tsp mandarin zest
- 100 g desiccated coconut
- 120 g almonds (with skin), finely ground
- 20 g baking powder
- ¼ tsp coarse sea salt
Wet Ingredients:
- 100 g mild olive oil
- 100 g vegetable oil
- 200 g cane sugar
- 3 large eggs (170 g)
- 2 sachets vanillin
- 120 g mandarin juice
- 60 g Greek yoghurt
To decorate:
- 10 almonds coarsely ground
To Baste:
- 4 tbsp bergamot syrup
Instructions
- Prepare the pan by greasing and flouring a 22 cm round silicone Bundt pan.
- Preheat the oven to 170°C fan or 180°C conventional.an
- Mix the dry ingredients in a medium bowl by combining the flour, cocoa powder, desiccated coconut, ground almonds, baking powder and salt.
- Stir well so everything blends evenly.
- Beat the wet mixture in a larger bowl by whisking the olive oil, vegetable oil, sugar, eggs, Greek yoghurt and vanillin until smooth.
- Lower the mixer to its very lowest speed and add the dry ingredients, a tablespoon at a time.
- Mix gently and avoid overmixing so the cake keeps its soft texture.
- Pour the batter into the prepared Bundt pan and scatter the ground almonds on top.
- Bake for 48 to 50 minutes, or until a knife inserted in the centre comes out clean.
- As soon as the cake is out of the oven, pour the bergamot syrup over the surface so it absorbs into the warm crumb.
- Leave the cake to cool in the pan for 10 minutes, then remove it carefully and transfer to a rack to cool completely.
- For serving, instead of adding bergamot syrup, you may simply dust the cake with icing sugar or brush the top lightly with warm citrus syrup for a beautiful citrus shine.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 453Total Fat 27gSaturated Fat 4gUnsaturated Fat 24gCholesterol 58mgSodium 405mgCarbohydrates 46gFiber 3gSugar 30gProtein 9g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
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