A chewy coconut cake for no reason at all. Replace the sugar with 1 cup maple syrup or 1/2 cup agave for a healthier snack. The courgette/zucchini can be omitted but it adds a nice moistness to balance the crunchy, toasty coconut.


  • 1 1/4 (150 gr) cup flour
  • 2 tsp baking powder
  • 1 cup (100gr) toasted coconut flakes
  • 1/3 cup poppy seeds
  • 1/2 cup grated courgette
  • 4 eggs
  • 1 stick (100 gr) butter
  • 1 cup (200 gr) sugar
  • 1 pot plain/vanilla whole milk yogurt (125 gr)


Pre-heat the oven to 350 degrees F. In a food processor or by hand cream the butter and sugar. Add the eggs, the yogurt and the grated courgette.  Meanwhile, toast the coconut flakes for about 5 minutes in the oven. In a separate bowl mix the flour and the baking powder – sieve the flour. Add the poppy seeds and the toasted coconut to the flour, then mix the flour mix into the wet ingredients. Pour into a cake tin and bake for about 30 minutes.