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Pineapple Coconut Yogurt Cake

This loaf-cake contains no added fat, yet thanks to the yogurt tastes so superbly moist! The combination of pineapple and coconut is a classic, and the flavors come together wonderfully well. After I made this cake Saturday evening, the whole thing was gone by Sunday afternoon! My family enjoyed it for breakfast and mid-morning snack … and of course we snuck in a few slices when it was fresh out the oven ;) It’s extremely easy to make and even a baking beginner can create this cake. My new favorite!

This recipe can  be modified to different yogurt flavors. For example, instead of Pineapple Coconut, you can use blueberry-flavored yogurt and fresh blueberries. Some other ideas are strawberry, coffee cake or plain vanilla. There are so many varieties of non-fat yogurts to try! 

Step 1) Combine flour, baking powder, sugar, and salt  in a large bowl.

Step 2) In another bowl, mix egg whites, yogurt, and vanilla extract.

Step 3) Mix wet ingredients into dry ingredients.

Step 4) Stir in crushed pineapple, coconut flakes (you can add as much as you want, depending on how much you like coconut) and honey.

Step 5) Spray PAM onto loaf pan and pour in mixture; sprinkle additional coconut flakes on top (they get good and crispy when baked, and give off a wonderful aroma)

Step 6) Bake at 400°F for 40 – 50 minutes.

- approx. 120 cal for 1/8 loaf - 

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About The Muffin Top Cop

A health freak college student; what an oxymoron, right? Journalism major, 19 years young. I'm into food (of the healthy variety), fashion and living fit. I'm known in my family as the 'food police' - that pretty much sums me up!

One response »

  1. Pingback: Caramel Coffee Cake « The Muffin Top Cop

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