Monday, February 11, 2013

Coconut - Sesame Yoghurt Cake

I don't often get the chance to bake with eggs or large amounts of dairy at home. Don't get me wrong, I wouldn't mind making gratuitous butter and sour cream concoctions, but since most of the family is on a diet and a lot of the other people I bake for have restricted dietary needs, the dairy/egg thing gets the kibosh more often than not. At work, there's no restriction on those two food groups when it comes to snack making, so I have a little more leeway. It is odd re-learning how to bake with eggs and dairy after so long, but I was told by a few "critics" today that I was "the bestest cook ever", so I guess it's working!

Unfortunately, being a school, there are some restrictions for allergy prevention sake - there are "less severe" allergies and intolerances (namely to raw carrots, grapes, tuna and pineapple) but we also have an anaphylactic case against sesame and nuts - which means the little one can't have the whole wheat products (high risk of sesame contamination), most store-bought "sweet" Chinese sauces like teriyaki or  hoisin, and we have to be very careful with the oils and fats we purchase. Needless to say, this cake is not coming into the building anytime soon - which is a good thing for a few others in my social circle, who have been thoroughly enjoying it!

Coconut - Sesame Yogurt Cake

Inspired by the French Yoghurt Cake in Dorie Greenspan's Baking: From My Home to Yours, I used whole wheat pastry flour, coconut flour, coconut extract, toasted sesame oil and white sesame seeds for an exotic, moist, tender loaf cake. While my mom was gone on business, I was charged with minimizing the growth of blue or green fuzz in the fridge, which meant finding a use for the dregs of a tub of yoghurt nearing expiry, and a few eggs that had lost their carton. I don't think there can be a better use than cake!

Coconut - Sesame Yoghurt Cake
Makes 10 slices
3/4 cup sugar
1/2 cup non-fat plain (Greek-style) yoghurt
3 large eggs
1/2 tsp pure vanilla extract
1/2 tsp coconut extract
1/3 cup melted coconut oil or canola oil
1 tbsp toasted sesame oil
1 cup whole wheat pastry flour
1/2 cup coconut flour
2 teaspoons baking powder
1/4 tsp baking soda
Pinch of salt
1/2 tsp ground ginger
1/4 cup white sesame seeds
  1. Preheat the oven to 350F and grease a 9x5" loaf pan.
  2. In a bowl, beat together the sugar, yogurt, eggs, extracts and oils with a whisk until well combined and bubbly.
  3. Add the flours, baking powder, baking soda, salt and ginger and stir in with a silicone spatula until the batter is smooth.
  4. Fold in the sesame seeds.
  5. Scrape the batter into the pan and smooth the top.
  6. Bake for 55 minutes.
  7. Cool in the pan for 15 minutes, then unmould onto a wire rack.
  8. Chill overnight before serving.
Amount Per Serving
Calories: 241.4
Total Fat: 12.0 g
Cholesterol: 55.5 mg
Sodium: 25.4 mg
Total Carbs: 29.4 g
Dietary Fiber: 4.4 g
Protein: 5.5 g