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Chocolate chip and coconut cakes Recipe

Ingredients for people

  • Caster sugar : 170 g
  • Whole egg(s) : 2 whole
  • Natural yoghurt(s) : 125 g
  • Plain flour : 150 g
  • Baking powder sachet(s) : 1 whole
  • Sunflower oil : 100 ml
Method
  • 1

    Preheat the oven to 180'C.

  • 2

    Beat together the eggs and sugar until pale and fluffy. Add the yoghurt, flour and baking powder and mix together. Slowly mix in the oil to give a smooth, lump-free cake mix. Stir in the coconut and the chocolate chips and then pour the mixture into cupcake or madeleine moulds. Bake in the oven for 12-15 minutes. Check they are cooked by inserting a skewer into the centre - the are cooked if it comes out clean.

  • 3

    Remove from the moulds and allow to cool on a wire rack or enjoy warm with a glass of cold milk.

Chef's tip

«Silicone moulds work best for small cakes but feel free to use traditional moulds if you have them. Just make sure they are well buttered and dusted with flour before adding the raw cake mix.»

A great recipe for cooking with children - mini sponge cakes with dessicated coconut and dark chocolate chips.

Rate this recipe :

(10 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  5mins

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