I started making this cake while I was living abroad in Paris. I’d read about it on Chocolate & Zucchini (the author is French), and I was delighted by how you could measure the flour, oil, and sugar in empty yogurt containers once you’d put mixed the yogurt in.
Since then, I’ve been consistently amazed by how flexible this recipe really is. I’ve substituted applesauce for the oil, nuts for some of the flour, used extra yogurt and fewer eggs or skimped on the yogurt and added surplus eggs. I’ve baked it in all the wrong-sized pans. Yet it is unstoppable. It’s sort of a sturdy cake, not all gooey like a banana bread, but it always comes out of the oven to rave, rave reviews. Read the original post here.
1 cup of yogurt (I used 3/4 cup strained Greek 2% and 1/4 cup non-fat)
1 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon vodka (optional)
2 cups flour
2 teaspoons baking powder
pinch of salt
3/4 cup white chocolate chips
3/4 cup sweetened shredded coconut