Light and Airy Coconut Yoghurt Cakes

Summary

Ingredients

• 100 g desiccated coconut
• 6 tablespoon flour, piled high
• 1 packet baking powder
• 100 g butter, soft or melted
• 100 g suar
• 1 egg (s)
• 1 packet vanilla sugar
• 4 tablespoon natural yogurt
• 1 peach (s), cut into pieces
• Chocolate, white, roughly broken

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Instructions

1. Mix together desiccated coconut, flour and baking powder in a bowl. In a second bowl, beat the butter, sugar, vanilla sugar and egg with the whisk and mix well. Mix the contents of both bowls together and add the yoghurt. A rather tough dough should result. Finally fold in the chocolate chips.
2. Preheat the oven to 180 ° C.
3. Half fill about 17 paper cases with batter, press 2 or 3 pieces of peach into them, depending on the size, and cover with a little batter. Place the fruit pieces as centrally as possible so that they do not touch the paper. Bake at 180 ° C on the middle rack for 15 minutes.
4. The muffins will be golden brown and super light and airy. They can be easily removed from the molds without sticking.
5. This recipe arose from a desire for coconut cakes and everything you can find for them in a small student household.