Wholemeal coconut cake

You know that at home the production of cakes is constant: I bake them and they disappear in two days… Lately I am making them with whole wheat flour and brown sugar. As an example, this Coconut cake.

Children do not even notice it and, taking into account that these ingredients have more propertiesWhy not use them?

A suggestion: once you have this baked cake put a capita of miel above. In addition to flavor it will make the shredded coconut adhere to the surface.

Wholemeal coconut cake

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Coconut sponge cake made with whole wheat flour and brown sugar. With an intense coconut flavor and even richer if we serve it with honey.

• Ascen Jimenez

• Kitchen: cuisine
• Recipe type: picnic
• Calories: 340
• Rations: 12

• Cooking time: 50M
• Total time: 50M

Ingredients

• 250 g whole wheat flour
• 100 g of grated coconut (and a little more to decorate)
• 150 g brown sugar
• 100 g of sunflower oil
• 3 eggs
• 120 g of natural yogurt
• 20g milk
• 1 pinch of salt
• 1 envelope of Royal type yeast
• Honey (optional)

Preparation

1. We turn on the oven at 180º.

2. We put the whole wheat flour, the grated coconut, the sugar, the oil, the eggs, the yogurt, the milk and the salt in the glass. We mix 2 minutes, speed 5.

3. Add the yeast and mix 10 seconds, left turn, speed 4.

4. We put the mixture in our mold (about 23 cm in diameter) that we will have previously greased.

5. Bake at 180º for approximately 40 minutes.

6. Once cold we decorate it with honey (optional) and grated coconut.

Notes

We can cover the surface of the cake with honey and then sprinkle grated coconut on top.

Equivalences with TM21

More information - Recipes with grated coconut

Source - Based on a recipe from Torte di casa