Perfect to enjoy with an UBEYA latte for an afternoon snack or breakfast, this ultra-moist cake is delicately flavored with coconut and UBEYA. A simple, indulgent, and comforting recipe, ideal for any occasion.
Ingredients
200g of T55 flour
140g of light brown cane sugar
30g of grated coconut
7 g of UBEYA powder
1 sachet of baking powder (10 to 11 g)
1/4 teaspoon of fine salt
300g of plain soy yogurt
50 ml of melted coconut oil
100 ml of cooking coconut milk
Preparation
Preheat the oven to 180°C using the static setting.
In a bowl, mix together all the dry ingredients.
In a separate container, mix the wet ingredients.
Incorporate the wet ingredients into the dry ingredients and mix until a smooth dough forms.
Pour the mixture into a previously lined cake tin.
Bake for 45 to 60 minutes depending on your oven.
Check for doneness with a knife or skewer; it should come out clean. Continue cooking in 10-minute increments if necessary.
Allow to cool before unmolding, then slice.
Enjoy and savor it.
Recipe note
This cake can be kept for several days in an airtight container or wrapped in baking paper, without losing its moistness.