French Yogurt Cake w/ Coconut & Berries

If you don't have a recipe for French Yogurt Cake in your repertoire, you are missing out.

I learned this recipe many years ago from a wonderful paperback cookbook called Lunch in Paris  by Elizabeth Bard.

Every French American cookbook author has a recipe for one.   Dorie Greenspan has one, as well as Patricia Wells.

My recipe is even simpler, and I can make this cake in my sleep.   

Today, I decided to add in some unsweetened coconut and some frozen sugared berries on the top so it was a little more exciting.   It definitely was.

I lay the frozen berries on top of the cake, so they don't sink, and sprinkle them with white sugar.

The cake is pretty perfect, this would be great for Mother's Day.   

I love a loaf cake!

Yogurt Loaf Cake w/ Berries & Coconut:

3/4 cup of whole milk plain yogurt (I usually use Dannon)
1 cup sugar (I top my measuring cup off to make it a little more)
zest of a lemon
3 eggs
1 tsp vanilla
1/2 cup of vegetable oil 
1 1/2 cups flour
2 tsp baking powder
pinch of salt (for good luck)
1 cup of unsweetened coconut (desiccated coconut)
big handful of frozen or fresh berries of your choice (I love Trader Joe's frozen "Cherry Blend")

I mix my eggs and oil in a large 4 cup measuring cup then add in the yogurt.  It makes the batter nice and smooth.

Mix the sugar and zest in a large bowl so it's like wet sand.

Then add in the whisked eggs, yogurt, oil mixture.

Dry ingredients & coconut come next.     Mix all together.


Pour batter into a greased loaf pan (standard size) lined with parchment paper.

Top with berries, but don't push them into the batter, let them just lay on top.
Sprinkle the berries w/ some sugar.

Bake 50-55 minutes in a 350F oven.  (I always check my cakes after 45 minutes, because my oven runs hot).

Let rest in pan 5 minutes, then unmold to a cooling rack.