Hazelnut, cinnamon and coconut cake recipe | WW TASTE
This cinnamon coconut cake is wonderfully moist thanks to the addition of yoghurt. Serve dusted with cinnamon sugar and dressed with the roasted hazelnuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Ingredients
- 6 free-range eggs
- 660 g caster sugar
- 1 cup sunflower oil
- 140 g brown rice flour
- 140 g cake flour
- 1 T baking powder
- 2 cups yoghurt
- 120 g desiccated coconut
- 1 x 100 g bag roasted hazelnuts (extra hazelnuts, whole, for serving)
- cinnamon sugar, for dusting
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