Gluten & Lactose Friendly yogurt cake

This delightful Blueberry Coconut Yogurt Cake is a light and flavourful dessert that brings together the creaminess of lactose-free yogurt, the tropical notes of shredded coconut, and the natural sweetness of blueberries. Enhanced with a subtle hint of rum, this cake is both elegant and comforting—perfect for a summer gathering or a refined afternoon tea.

Ingredients

• 500 gr of lactose free 3% fat yogurt
• 3 eggs
• 70gr sugar
• 30gr rape coconut
• 50gr of potato or corn starch
• 120gr blueberries
• 1 (30-40 ml) espresso cup rhum

Process:

1. Preheat your oven to 170°C (340°F). Line a small cake tin (about 20 cm) with parchment paper or lightly grease it.
2. In a large bowl, whisk together the yogurt, eggs, and sugar until smooth and slightly frothy. Add the rum and give it another gentle whisk.Image 2 and 3
3. Add in the shredded coconut and starch. Mix until just combined—don’t overmix! The batter will be creamy and slightly thick.Image 4
4. Gently fold in the blueberries, reserving a few to sprinkle on top. image 5
5. Pour the batter into your prepared tin. Sprinkle the remaining blueberries on top. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Let the cake cool down before serve slightly warm or chilled—both are tasty! Image 6

Variants:

• No rum? Try a splash of vanilla extract or orange zest for a different flavour profile.
• Want it sweeter? Dust with powdered sugar or drizzle with a simple lemon glaze.

Main tools needed for the preparation:

• Mixing bowls (1 large)
• Whisk or electric hand mixer
• Rubber spatula or wooden spoon
• Measuring scale (for precise ingredient measurement)
• Measuring spoons (for the rum)
• 20 cm round cake tin (or similar size)
• Parchment paper (or butter/oil for greasing)
• Oven (preheated to 170°C / 340°F)
• Cooling rack (optional, but recommended)

Gallery

• Image 1 Ingredients

• Image 2 Mixing wet ingredients

• Image 3 Mixing wet ingredients

• Image 4 Adding Coconut

• Image 5 Adding blueberries

• Image 6 Final result