Super soft and delicious yoghurt plum cake baked with coconuts is the perfect holiday cake for you. This is a simple cake that you only need one bowl to mix everything up and bake in 20 minutes. In a big mixing bowl, add in 2 eggs and beat the eggs with an electric whisk until about double in size and fluffy. You can also use a hand whisk but this will take you quite some time, just make sure you whisk the eggs really well.

Add 100 grams of sugar and continue beating the eggs with the sugar until the mixture is very light. Add apricot yoghurt and whisk in it until combine then add in oil and combine it as well. The oil will make your cakes stay soft for long even when refrigerated that butter but you can also use butter of the same amount if you love butter. Once the oil is mixed in, add potato starch then sifted flour and whisk it on low speed.

You do not want to overmix the batter, you can also switch to a spatula and fold everything in until you have a smooth batter with no lumps. Add 8 grams of baking powder over the batter is smooth and lightly combine to mix it then add half a cup of grated coconuts and fold them in with a spatula until the coconuts are well dispersed in the batter.

Bring the medium-sized cake molds and add in the batter to about three-quarters way full. You can also use a loaf tin, pour in the batter and tap it a few times on the counter before baking. Top the cake molds with more grated coconuts then bake the cake in a preheated 340 degrees Fahrenheit (170C) for 15 to 30 minutes. Once the cakes are baked while still warm, top them with fine coconuts then let them coo, before serving them.


  • 2 eggs
  • 100 g (3.5Oz) of sugar
  • 125 grams (4.4Oz) apricot yoghurt
  • 45 ml of sunflower oil
  • Half a cup (75 grams/ 2.6Oz) of grated coconuts
  • 50 g (1.8Oz) of starch or corn starch
  • 150 g (5.3Oz) of flour
  • 2 tsp of yeast


  1. In a bowl, add in 2 eggs, start mixing with the electric mixer then add the sugar.
  2. Continuing to mix until the sugar and eggs are combined then, pour in the yoghurt, oil and begin to incorporate the starch and flour a little at a time.
  3. Once the flour is mixed in, add baking powder and grated coconut then fold them in until all the coconuts are well dispersed in the cake batter.
  4. Prepare the cake moulds or a loaf tin by greasing then lightly flouring then pans and pour the batter to about three-quarters full.
  5. Bake the cake in 350 degrees Fahrenheit preheated oven (180C) for 20 minutes.
  6. Once out of the oven top the cake with the remaining grated coconuts and let it cool a little and serve it.