"Bakes brown & moist, this loaf for morning tea,
With coconut & a crunch, no sampling, gotta have a whole piece.
Atta takes over that dreaded flour, healthier, but tastes just as good,
Experiments in the kitchen, oh! aren't they fun with food!"
Go ahead, get that apron on, and put on your baking shoes,
If you're feeling down today, this will drive away those weekday woes.."
Ingredients (makes one 9" loaf)
¼ cup unsalted butter, room temperature
½ cup light olive oil, room temperature
1 1/2 cup brown / cane sugar (more if you like your cakes sweeter)
1 1/4 cup Atta (Indian Whole Wheat Flour)
½ heaped cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspooon instant coffee powder (optional - but boy does it make the flavor pop!)
1 teaspoon baking powder
3 large eggs (room temperature)
1 teaspoon vanilla essence or vanilla creamer
1/2 cup yogurt
1/4 cup milk
¼ cup unsweetened coconut flakes (optional)
Preheat oven to 325°. Butter your cake/loaf pan and keep aside.
Mix milk & yogurt and keep aside. (Or you can use 3/4 cup buttermilk as a substitute). Whisk flour, cocoa powder, salt, and baking powder in a medium bowl and set aside. Using an electric or hand mixer, beat oil, butter, and sugar until pale and fluffy, approximately 5–6 minutes. Add eggs, one at a time, beating well to blend between each addition. Beat until mixture is light and creamy. Stir in the essence/creamer.
Slowly add dry ingredients in 3 batches, alternating with milk/yogurt mixture and flour. Fold slowly by hand, and do not overmix. Mix in coconut flakes, leaving some to sprinkle on top.
Pour batter into pan, sprinkle with remaining coconut and 1 tbsp. sugar (optional - but I like the crunch). Bake cake, until a tester inserted into the center comes out clean, around 60–70 minutes and the coconut is brown & toasted. Transfer cake to a wire rack and cool in pan for 20 minutes. Slice & enjoy!