Frozen Yogurt Cake with Coconut-Oat Crunch
In this simple and healthy recipe, vanilla frozen yogurt is combined with an oven-roasted oatmeal and coconut crisp. In a springform pan, the preparations are layered and topped with macerated strawberries for serving. It’s a sweet and fruity touch to end a meal on a high note.
Ingredients
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) sugar
- 1/2 cup (55 g) shredded sweetened coconut
- 1/2 cup (50 g) quick-cooking oats
- 1/4 tsp salt
- 2 containers (946 ml each) vanilla frozen yogurt, softened
- 1 lb (450 g) fresh strawberries, sliced into rounds
- 1/4 cup (55 g) sugar
- 2 tsp (10 ml) lemon juice
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine all of the ingredients with your fingertips until just moistened. Press the mixture together with your hands, letting it fall in pieces of varying sizes onto the baking sheet.
- Bake for 18 to 20 minutes or until golden, stirring halfway through cooking. Let cool completely, about 30 minutes.
In this simple and healthy recipe, vanilla frozen yogurt is combined with an oven-roasted oatmeal and coconut crisp. In a springform pan, the preparations are layered and topped with macerated strawberries for serving. It’s a sweet and fruity touch to end a meal on a high note.