Coconut Cake with Blackberries and Yogurt

Ingredients

For a round pan with a diameter of approximately 22 cm:

• 3 eggs (size M)
• 50–60 g of cane or coconut sugar
• 250 g plain yogurt
• 40 ml vegetable oil or melted coconut oil
• 180 g spelt or buckwheat flour for the gluten-free version
• 70 g shredded coconut
• 2 teaspoons of baking powder
• 250 g fresh blackberries
• 2–3 tablespoons of blackberry jam or another slightly tart jam
• a little cinnamon for sprinkling

For serving:

• cottage cheese or yogurt
• jam to sweeten it
• fresh fruit

Method

1. Preheat the oven to 175 °C. Line the bottom of the cake pan with parchment paper and lightly grease the sides with oil. Beat the eggs with cane or coconut sugar.
2. Add the yogurt and oil, and mix everything together until smooth. In a separate bowl, combine the flour, shredded coconut, baking powder, and a pinch of salt. Add the dry ingredients to the yogurt mixture and stir briefly.
3. Mix the batter just long enough for all the ingredients to combine. Gently fold in about half of the blackberries, then transfer the batter to the prepared pan.
4. Spread the jam over the surface and use the tip of a knife or a skewer to gently work it into the dough.
5. Add the remaining blackberries and sprinkle with a little coconut.
6. Bake the cake for about 40–45 minutes. Before removing it from the oven, test it with a toothpick in an area without fruit—it should come out almost dry, with just a few moist crumbs. Let the cake cool in the pan for at least 20 minutes, then transfer it to a wire rack. Let it cool completely before slicing.