Kokos-Joghurt-Kuchen mit Vanille & Dattelsüße

Coconut Yogurt Cake with Vanilla & Date Sweetener

A moist, naturally sweetened coconut cake with a delicate vanilla note. The date powder gives it a gentle caramel sweetness and keeps it pleasantly soft – perfect as a nourishing snack or light dessert.

Effect on the constitutions

Lung (Wind)
The natural sweetness, eggs, and yogurt have a stabilizing and strengthening effect. Vanilla provides additional warmth and grounding.
Tripa (Fire)
In moderate amounts, the cake is nourishing without strongly irritating Tripa. The sweetness of the date powder has a harmonizing effect.
Beken (Earth/Water)
Coconut and yogurt are nourishing and can feel a bit heavy in pronounced Beken – therefore ideal in small portions and preferably combined with warming spices.

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Produkte im Rezept

Split

Ingredients

3 eggs
200 g shredded coconut
250 g Greek yogurt
4 tbsp date powder
½ tsp vanilla bean powder

Preparation

Preheat the oven to 180 °C (350 °F) with top and bottom heat.
Grease a small springform pan (approx. 20 cm) or line it with parchment paper.
Beat the eggs until frothy in a bowl.
Stir in the yogurt, date powder, and vanilla bean powder.
Fold in the shredded coconut until a smooth, slightly compact mixture forms.
Pour the batter into a pan or individual molds and bake for approx. 25-30 minutes until the cake is golden brown. Check with a skewer.
Let it rest briefly, remove it from the pan, and serve with a little yogurt or toasted coconut flakes if desired.

Tip: For extra moistness, you can add 1–2 tbsp coconut milk.
A little lemon zest gives the cake a fresh touch