Light and airy coconut yogurt cakes

Ingredients for 1 servings:

• 100 g desiccated coconut
• 6 tbsp flour, heaped high
• 1 packet of baking powder
• 100 g butter, soft or melted
• 100 g sugar
• 1 m.-sized egg(s)
• 1 packet of vanilla sugar
• 4 tbsp natural yogurt
• 1 peach(s), in pieces
• Chocolate, white, roughly broken

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with peach and white chocolate

Mix together the desiccated coconut, flour, and baking powder in a bowl. In a second bowl, whisk together the butter, sugar, vanilla sugar, and egg and mix well. Combine the contents of both bowls and add the yogurt. The batter should be rather thick. Finally, fold in the chocolate chips. Preheat the oven to 180°C. Half-fill about 17 paper baking cases with batter, press in 2 or 3 peach pieces, depending on the size, and cover with a little batter. Place the fruit pieces as centrally as possible so they don’t touch the paper. Bake at 180°C fan-assisted oven on the middle rack for 15 minutes. The muffins will be golden brown and super light and airy. They can be easily removed from the cases without sticking. This recipe was born out of a craving for coconut cakes and what you can find for them in a small student household.