you lose tooth, i bake cake–olive oil cake with coconut & yogurt

by Chen

Today is a big day of baking: a dense loaf cake and dozens of chocolate charms. It’s all because I’m back to China tomorrow and I have to get all these delivered before I go to SFO.

My plan was to bake some coconut & walnut shortbread for my friend+roommate, Chelsea. She’s got completely different taste with Nina: Nina has sweet tooth and prefers smooth textures, but Chelsea likes nutty and dry things that are not overly sweet.

However, I had to make something not requiring much chewing because Chelsea had her tooth taken off two days ago! But there was no big problem because this cake was a perfect backup plan. I omitted the walnuts because I didn’t want to kill her remaining teeth. I chose extra virgin olive oil instead of butter to obtain nuttiness, flaked coconut for a little texture, and yogurt to make it dense; plus, less than half of the sugar in regular cakes for healthiness.

Hopefully, it was not too bad.

olive oil cake with coconut & yogurt
Makes one 8 inch loaf

1/2 cup good quality extra virgin olive oil
1/2 cup sugar

1 cup plain yogurt (Do NOT use fat-free one, or it will ruin the cake. Compare to the whole cake, a little fat in a cup yogurt doesn’t hurt anything.)
1 tsp vanilla
2 eggs, separate

1 1/3 cups all-purpose flour
2 tsp baking powder
1/8 tsp salt

1/2 cup sweetened coconut flakes (If using unsweetened, add 2 tbsp sugar.)

1 small package of raw sugar for sprinkle

Preheat the oven to 350F. Line an 8 inch loaf pan with parchment paper and coat with cooking spray.

Separate the eggs and beat the whites until foamy. Set aside.

In a stand mixer fitted with flat attachment, beat olive oil and sugar on medium-high speed until smooth and creamy. Add yogurt and vanilla to the mixing bowl and continue beating. Add egg yolks to the mixture, one at a time.

Sift flour, baking powder, and salt together. Lower the mixer speed to medium-low. Slowly add the flour mixture to the mixing bowl in two batches until well combined. Scrape the side of the bowl using a spatula if necessary. Turn the mixer to low speed and add the coconut.

Gently fold the egg whites into the mixture using a silicone spatula. Pour the batter into the prepared pan. Sprinkle the top with raw sugar.

Bake in the preheated oven for about 40-50 minutes, or until a wooden stick inserted comes out clean. Keep an eye on it and do not overbake. The top should be light golden. Let it sit in the pan for a couple of minutes and lift it out to cool completely.

Package and deliver.

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