Pineapple Coconut Yogurt Cake

For the past few weeks, I have been dying to bake something using Greek Yogurt.  Maybe it's because I follow Chobani Greek Yogurt on Pintrest and every recipe they post looks intriguing.  I eat Greek yogurt almost every single day, however, I hadn't tried the pineapple flavor prior to this cake.  Fresh pineapple is indeed my favorite fruit...I'm not sure what on earth took me sooooo long to try it. 

I made this cake on Sunday evening and enjoyed it with a friend and T after our 34 mile bike ride.  It was the perfect way to end the weekend.  Serve the cake with extra yogurt on top...and you won't be disappointed.  I made a few substitutions to make this cake healthier; see my notes in parentheses.

PINEAPPLE COCONUT YOGURT CAKE (original recipe from www.heathersdish.com, adaptions made)

• 1 cup Chobani 2% pineapple Greek yogurt
• 3/4 cup granulated sugar (I used 1/2 cup brown sugar and 1/4 cup agave nectar)
• 3 whole eggs
• 1/3 cup butter, melted
• 1 tsp vanilla extract
• 2 cups flour (I used 1 cup whole wheat flour, 1 cup unbleached pastry flour)
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded coconut

Preheat oven to 350.  In a large bowl whisk together the yogurt, sugar, eggs, butter, and vanilla.  Gently fold in the flour, baking soda and salt.  Pour into a greased 8-inch round pan.  Sprinkle the top with shredded coconut.  Bake at 350 for 45-50***minutes until a toothpick inserted comes out clean.  Let cool completely before devouring.  Serve with extra yogurt on top.

****As you can see in the pictures, I used a 9 inch tart pan instead of an 8 inch round pan (simply because I love the delicate edges that form when using a tart pan) and reduced the baking time to 30 minutes.  The cake was fully done baking at 29 minutes...I cannot imagine it taking the entire 45-50 minutes as suggested in the original recipe. Watch the cake closely after 25 minutes!