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!
PINEAPPLE COCONUT YOGURT CAKE
- 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!