Today’s tropical recipe is like a coconut macchiato on a plate. I started with a basic yogurt cake recipe and mixed in some coconut, fresh-ground Puerto Rican coffee beans, and a splash of coconut rum. Topped with a yogurt-based glaze and toasted coconut, this simple cake will make an appearance on our Christmas dinner table.
Before we get to the recipe, a little coffee tour:
We visited Hacienda Pomarrosa with Kara when she was here in September, and it was an informative and enjoyable morning in the beautiful mountains above Ponce. With our own farming background and recent experience living in the Rheinland, we really liked having an opportunity to visit with Kurt, the owner of Hacienda Pomarrosa (who is originally from Düsseldorf). The location is a bit off the typical tourist track, but a visit to the farm is well worth the drive, and the hacienda also offers bed and breakfast stays for those who would like to spend the night in the peaceful Puerto Rican mountains.
And now, let’s get to baking!
Coconut and Coffee Yogurt Cake
- ¾ cup plain yogurt, divided
- 1 cup sugar
- 3 eggs
- ½ cup coconut oil
- 2 tablespoons coconut rum (optional, you can omit and flavor with vanilla if you like)
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon finely ground coffee
- 1½ cups coconut, divided (I used sweetened coconut)
Grease and flour a 9-inch square pan and preheat oven to 350 F. Beat ½ cup of the yogurt together with the sugar, eggs, coconut oil, and coconut rum. Stir together and add the dry ingredients, folding in just until well blended, then stir in ½ cup of the coconut. Pour into the prepared baking dish and bake for about 35 minutes, or until it feels springy to the touch and a toothpick tester comes out clean. At the same time, spread the remaining cup of coconut on a baking sheet and put it into the oven until it is a toasty golden color.
After the cake cools, spread it with this glaze: stir together the remaining ¼ cup plain yogurt, 1¾ to 2¼ powdered sugar (quantity depends on how thick the yogurt is), and ½ teaspoon vanilla. Sprinkle with toasted coconut just before serving.