Vanilla Yogurt Cake with Strawberry Jam and Coconut

This delicious vanilla yogurt cake is soft, moist, and filled with delightful strawberry jam, topped with a sprinkle of grated coconut. Perfect for any occasion, this cake is easy to make and sure to impress with its wonderful aroma and flavor.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes.

Ingredients

3 medium eggs
8 g vanilla sugar or 1 sachet of vanillin
Pinch of salt
150 g sugar
120 ml sunflower oil
150 g vanilla yogurt
15 g baking powder
290 g flour 00
Strawberry jam
Grated coconut (for topping).

Directions

Preheat the Oven:

Preheat your oven to 180°C (350°F) and prepare a 28×19 cm baking mold by lining it with parchment paper or greasing it.
Mix the Batter: 2. In a large mixing bowl, beat the 3 medium eggs until frothy. 3. Add the 8 g of vanilla sugar (or 1 sachet of vanillin) and a pinch of salt. Mix well. 4. Gradually add the 150 g of sugar and continue mixing until well combined. 5. Pour in the 120 ml of sunflower oil and mix until incorporated. 6. Add the 150 g of vanilla yogurt and mix well. 7. Sift together the 290 g of flour and 15 g of baking powder. Gradually add this to the wet mixture, mixing until just combined.

Prepare the Cake: 8. Pour half of the batter into the prepared baking mold and spread it evenly. 9. Spoon the strawberry jam over the batter, spreading it evenly but leaving a small border around the edges. 10. Pour the remaining batter over the strawberry jam layer, spreading it evenly to cover the jam.
Bake the Cake: 11. Place the cake in the preheated oven and bake for about 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.