Pineapple Coconut Yogurt Cake

by Heather on August 17, 2012

I kinda have a thing for craving foods that make me dream of island vacations.

Part of me thinks it must be some form of self-torture to make things that will only make me think of sand, sun and crashing waves when I live smack-dab in the middle of the United States, next to mountains that are ridiculously dry and no ocean in sight.


I mean, that’s crazy right?


My island state of mind, though, is highly improved when I eat things containing tropical fruit and topped with toasty sweet coconut.  The aloha spirit comes alive when I devour said food with coffee.


And my waistline thanks me for making it more bikini-ready (not totally, just more) by using fabulous and protein-rich Chobani 2% pineapple Greek yogurt.  Since self-control isn’t really my forte around freshly baked goods it’s probably best that I can feel good about this cake.  YUM!


  • 1 cup Chobani 2% pineapple Greek yogurt
  • 3/4 cup granulated sugar
  • 3 whole eggs
  • 1/3 cup butter, melted
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup shredded coconut

Preheat oven to 350.  In a large bowl whisk together the yogurt, sugar, eggs, butter, and vanilla.  Gently fold in the flour, baking soda and salt.  Pour into a greased 8-inch round pan.  Sprinkle the top with shredded coconut.  Bake at 350 for 45-50 minutes until a toothpick inserted comes out clean.  Let cool completely before devouring.  Serve with extra yogurt on top!

Extra sunshine please!

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