Spinach and Coconut Yogurt Cake

Ingredients:

200g raw fresh spinach
170g unsalted butter, softened
200g sugar
3 eggs
150g plain Greek yogurt
240ml coconut milk
1 teaspoon vanilla extract
1 teaspoon almond extract
380g all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
75g coconut, shredded

Method:

1. Preheat the oven to 160 degrees Celsius.

2. Grease and line two 23cm cake pans.

3. Steam the spinach for a few minutes until wilted. Afterwards, run the spinach under cold water to refresh, drain and squeeze out any excess moisture. Puree with a hand blender and set aside.

4. Combine the butter and sugar together with an electric mixer for a few minutes until light and fluffy. Add the eggs, one at a time and mix in well. Stir in the spinach puree, coconut milk, yogurt, vanilla and almond extract.

5. In a separate bowl, whisk together the flour, baking powder, salt and coconut. Make a hole in the centre to pour in the wet ingredients. Mix gently until they have combined.

6. Pour the batter into the pans and bake for 50 minutes. If a skewer inserted into the cake comes out clean, that means the cake is ready.

7. Cool for 15 minutes in the pan, and then turn out onto a wire rack to cool completely. Frost as desired.

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