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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 12.0 g
  • Cholesterol: 55.5 mg
  • Sodium: 25.4 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.5 g

View full nutritional breakdown of Coconut - Sesame Yogurt Cake calories by ingredient
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Coconut - Sesame Yogurt Cake

Submitted by: JO_JO_BA

Introduction

Inspired by the French Yogurt Cake in Dorie Greenspan's Baking: From My Home to Yours, I used whole wheat pastry flour, coconut flour, coconut extract, toasted sesame oil and white sesame seeds for an exotic, moist, tender loaf cake. Inspired by the French Yogurt Cake in Dorie Greenspan's Baking: From My Home to Yours, I used whole wheat pastry flour, coconut flour, coconut extract, toasted sesame oil and white sesame seeds for an exotic, moist, tender loaf cake.
Number of Servings: 10

Ingredients

    3/4 cup sugar
    1/2 cup non-fat plain (Greek-style) yogurt
    3 large eggs
    1/2 tsp pure vanilla extract
    1/2 tsp coconut extract
    1/3 cup melted coconut oil or canola oil
    1 tbsp toasted sesame oil
    1 cup whole wheat pastry flour
    1/2 cup coconut flour
    2 teaspoons baking powder
    1/4 tsp baking soda
    Pinch of salt
    1/2 tsp ground ginger
    1/4 cup white sesame seeds

Tips

Original inspiration: http://dinersjournal.blogs.nytimes.com/2010/08/19/the-bakers-apprentice-french-yogurt-cake/


Directions

Preheat the oven to 350F and grease a 9x5" loaf pan.
In a bowl, beat together the sugar, yogurt, eggs, extracts and oils with a whisk until well combined and bubbly.
Add the flours, baking powder, baking soda, salt and ginger and stir in with a silicone spatula until the batter is smooth.
Fold in the sesame seeds.
Scrape the batter into the pan and smooth the top.
Bake for 55 minutes.
Cool in the pan for 15 minutes, then unmould onto a wire rack.
Chill overnight before serving.

Serving Size: Makes one 9x5" loaf

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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