Servings 9 pieces
Ingredients
Coffee Cake
- 1 stick of butter 113g
- 3/4 cup of sugar 140g
- 1/2 cup of yogurt 125g
- 3/4 cup of custard 160g
- 1 1/2 cup of flour 180g
- 1 tsp of baking powder 5g
- 1/2 tsp of baking soda 2g
- 1/4 tsp of salt 2g
Streusal
- 1/2 cup of the leftover tiger nut chaff from making the milk 25g
- 1/3 cup of flour 42g
- 1/4 cup of sugar 50g
- 3.5 tbsp of butter 45g
Drizzle
- equal part tiger nut pudding and powdered sugar
- Enough plant-based milk till the mixture turns to syrup
Instructions
- Preheat the oven to 325°F
- Cream the stick of butter and the sugar with a whisk or hand mixer till the butter starts to turn translucent
- Add in your yogurt and tiger nut pudding and mix well with a mixer or whisk
- Add in the rest of your coconut cake mixture
- Line a 7.5-inch square baking pan with parchment paper
- Pour the thick batter into the pan covering all four corners well
- Mix the streusel ingredients till you get clumps
- Generously layer the streusel mixture on top of the cake mix
- Bake the coffee cake for 50 mins or till a toothpick comes out clean
- Remove the cake from baking and the parchment paper to cool completely
- Drizzle with drizzle and cut to desired sizes
- Enjoy with coffee or a cup of tea