This snow-covered coconut bundt cake contains Iberia® Light Margarine Spread without salt, giving it a soft and fluffy texture that, combined with the coconut, provides a delicious aroma and flavor that your family will love.
1 1/2 cups Margarine Light Iberia® spread without salt
1/2 cups sugar
4 eggs
1 cup Greek yogurt
1/2 teaspoons baking powder
1 teaspoon vanilla essence
1 3/4 cups wheat flour
1 cup shredded coconut, toasted and chopped
1 1/2 cups jocoque, natural, for decoration
3 tablespoons icing sugar, for decoration
2 tablespoons shredded coconut, and toasted, for decoration
Preparation
30 mins
1h
Low
Beat the Iberia® Light Margarine Spread without salt with the sugar until creamy. Add the eggs one by one and continue beating until integrated.
Add the yogurt, baking powder, and vanilla. Beat until incorporated.
Mix the flour with the coconut and add to the previous mixture; beat until there are no lumps.
Preheat the oven to 180 °C, pour the mixture into a previously greased bundt pan, and bake for 60 minutes or until a toothpick inserted comes out clean. Let cool and unmold.
For the frosting, beat the jocoque with the powdered sugar. Once the bundt cake is cool, decorate it with the frosting, sprinkle the grated coconut, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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