Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 3 eggs
- 1 cup Baladna Greek Coconut Yoghurt
- ½ cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- Powdered sugar for garnish
- 2 cups all purpose flour
- 1 cup sugar
- 3 eggs
- 1 cup Baladna Greek Coconut Yoghurt
- ½ cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- Powdered sugar for garnish
How it's made!
- Preheat the oven to 180°C and grease a cake pan.
- In a bowl, whisk eggs and sugar until light. Add Baladna Greek Coconut Yoghurt, vegetable oil, and vanilla extract, and mix until smooth.
- Sift in flour and baking powder, then fold gently into the mixture. Stir in shredded coconut.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, then dust with powdered sugar before serving.
- Tips
- Baladna Greek Coconut Yoghurt gives the cake a moist texture and a subtle coconut flavor.
- Do not overmix the batter to maintain a soft crumb.
- Sprinkle extra shredded coconut on top for added texture.
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
Cook the pastaBring a pot of salted water to a boil.Add pasta and cook until al dente.Drain and keep it warm.Prepare the yogurt sauceIn a bowl, mix:2 cups Baladna yoghurtCrushed garlicSalt & pepper(Optional) Add milk 1 tbsp at a time until the consistency is smooth and creamy.(Optional) For a richer taste, whisk in cooking cream.Important:Do NOT heat the yoghurt directly on the stove or it may curdle.The heat from the pasta will warm it naturally.Combine pasta & saucePlace hot pasta in a serving bowl.Pour the yoghurt mixture over it.Toss gently until well coated.Taste and adjust salt/garlic.Prepare topping (optional but highly recommended)Heat 2 tbsp olive oil or butter in a small pan.Add pine nuts and sauté until golden.Pour the hot butter + pine nuts over the pasta.Add chopped mint or parsley on top.Serving SuggestionsServe warm immediately.Add grilled chicken strips or sautéed vegetables for a fuller meal.Sprinkle paprika or sumac for extra flavour.
Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.