Spinach and Coconut Yogurt Cake
This spinach cake is so green! The flavour of the spinach fades away beneath the coconut, and it is made a bit lighter with yogurt. It is a fun, easy and delicious vegetable cake recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 200 g (3 cups) packed raw fresh spinach
- 170 g (¾ cup) unsalted butter, softened
- 200 g (1 cup) sugar
- 3 eggs
- 150 g (1 ¼ cup) plain Greek yogurt
- 240 ml (1 cup) coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 380 g (3 cups) plain (all-purpose) flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 75 g (1 cup) shredded coconut
Preheat the oven to 160C/325F. Grease and line two 9” cake pans (or three 6” pans, as I did in the pictures).
Steam or simmer the spinach for a few minutes until wilted. Run under cold water to refresh, drain and squeeze out any excess moisture. Puree with a hand blender and set aside.
Cream the butter and sugar together with an electric mixer for a few minutes until light and fluffy. Add the eggs, one at a time and beat in well. Stir in the spinach puree, coconut milk, yogurt, vanilla and almond extract.
In a separate bowl, whisk the flour, baking powder, salt and coconut. Make a well in the centre and pour in the wet ingredients. Mix gently until just combined.
Pour the batter into the prepared pans and bake for 50 minutes (9” pans) or 25 minutes (6” pans) or until an inserted skewer comes out clean. Cool for 15 minutes in the pan and then turn out onto a wire rack to cool completely. Frost as desired.
Calories: 461kcal | Carbohydrates: 55g | Protein: 9g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 303mg | Potassium: 374mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2380IU | Vitamin C: 5.9mg | Calcium: 112mg | Iron: 3.6mg