Frozen Yogurt Oat-Coconut Cake
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Layered frozen yogurt cake with coconut-oat crumble, fresh macerated strawberries, and a hint of lime zest. Adjusted ingredient quantities for new texture. Wheat flour swapped for spelt flour, and regular sugar replaced with coconut sugar. Added crushed pistachios into the crumble for a nutty crunch. Preparation rearranged to optimize chilling and crispiness. Baking time tweaked slightly. The assembly layers pancake-thick for better structure, pressed firmly but uneven for texture contrast. Strawberries sit in a lime and vanilla bean marinade, imparting brightness and aroma. Serve right from freezer after tempering, sharper cut with warm blade.
Prep:
35 min
Cook:
16 min
Total:
56 min
Servings:
10 to 12 servings
#dessert
#frozen
#healthy
Frozen treats layered with crunch. Coconut blends with oats, cheeseless frozen yogurt cooling the tongue. Strawberries brightened in lime juice, infused with vanilla bean whispers. No heavy cake—just fragile, crisp crumble sliced through with creamy frozen yogurt nestled inside. Layers pressed unevenly, calling each bite a different texture. Pistachios sneak in nutty surprise. Sugar swapped for coconut sugar—digging deeper flavor, less sweet but more depth. Spelt flour adds chew. Preparation timing reworked to shorten bake by few minutes, total time trimmed. A chill overnight locks it firm. Serve after 15 minutes tempering—not soft, but yielding. Cutting easy with warm blade. Rustic, modern.
Ingredients
Crunchy oat-coconut layer
- 140 g (1 cup) spelt flour
- 120 g (1/2 cup) unsalted butter, softened
- 90 g (1/3 cup) coconut sugar
- 60 g (3/4 cup) sweetened shredded coconut
- 60 g (1/2 cup) quick-cooking oats
- 1.5 ml (1/2 teaspoon) salt
- 40 g (1/4 cup) crushed pistachios
Cake and topping
- 2 containers 900 ml vanilla frozen yogurt, softened
- 500 g fresh strawberries, sliced
- 50 g (1/4 cup) coconut sugar
- 10 ml (2 teaspoons) fresh lime juice
- 5 ml (1 teaspoon) vanilla bean seeds
About the ingredients
Using spelt flour instead of wheat changes texture slightly, providing nuttier flavor and hearty crumb. Coconut sugar substitutes white sugar, offering molasses notes and richer brown color while keeping sweetness moderate. Including crushed pistachios in crumble adds unexpected crunch and color contrast, enhancing mouthfeel. Quick oats ensure crispy crumble but avoid harsh chewiness. Sweetened shredded coconut keeps flakes moist and toasty when baked. Unsalted butter softened allows binding without greasiness. Frozen yogurt softened just enough to spread in thick layers—avoid melting into crumble. Strawberries marinate with fresh lime juice and vanilla seeds, harvesting aroma and tartness into fruit juices creating natural syrup. All ingredients must be fresh especially dairy and fruit.
Method
Crunchy oat-coconut layer
- 1. Set oven rack in middle position. Preheat to 175 °C (350 °F). Line baking sheet with parchment or silicone mat.
- 2. Combine flour, softened butter, coconut sugar, shredded coconut, oats, salt, and crushed pistachios. Work with fingertips just till all moist and clumping. Resist overmixing.
- 3. Press handfuls flat, scatter on tray in varied sized chunks. Some big, some crumbs. Bake 16 to 18 minutes until golden brown. Stir once halfway. Cool completely about 30 minutes.
Cake assembly and topping
- 4. Line bottom of 20 cm (8 inch) springform pan with parchment paper.
- 5. Spoon 1/3 crunchy oat-coconut mix (around 350 ml/1.5 cups) evenly on base. Gently break larger chunks to fit.
- 6. Add half vanilla frozen yogurt in spoonfuls on top. Press lightly with back of spoon to level, not smooth out all texture.
- 7. Scatter half remaining crunchy layer over yogurt, press gently but unevenly to trap air gaps.
- 8. Spread remaining frozen yogurt evenly, press. Finish with last of crunchy mix, pressing lightly.
- 9. Cover tightly with plastic wrap. Freeze minimum 7 hours, can hold overnight.
- 10. Let sit 15 minutes at room temperature before serving.
- 11. Meanwhile, toss strawberries with coconut sugar, lime juice, and scraped vanilla bean seeds. Let macerate gently.
- 12. Run a sharp thin knife dipped in hot water between cake and pan walls. Release sides. Dip knife in hot water again, slice cake. Garnish slices with macerated strawberries.
Cooking tips
First, prepare the crunchy oat-coconut crumble. Mixing by hand with fingertips prevents overworking which can make crumble tough. Break chunks random sizes for varied crispness once baked. Bake at slightly reduced temperature for slightly shorter time compared to original to avoid over-browning with added nuts and natural sugars. Rest crumble fully to firm up before layering. Assembly requires careful layering—pressing gently to trap air maintains lightness but creates structural integrity. Freeze cake at least seven hours, ideally overnight, ensuring frozen yogurt sets fully. Before slicing, important to let rest 15 minutes to soften edges making cutting cleaner. Warm knife dipped in hot water smooths through firm surface. Marinade strawberries just before serving for freshest flavor, do not let sit too long or they become too soggy. Slice cake carefully, garnish immediately.
Chef's notes
- 💡 Use quality ingredients for best results. Overmixing will ruin the crumble. Don't do it. Better texture requires gentle handling. Good flour and sugar make a big difference too. Spelt flour gives a nutty flavor. Coconut sugar adds depth. Just read labels.
- 💡 When baking crumble, watch closely. Ovens differ. Golden brown means done, but test for crispiness. Stir once halfway through. Let cool completely before assembly. This step is crucial. Warm crumble will melt yogurt. Keep it fresh and firm.
- 💡 For layering, be careful. Pressing too much ruins texture. Air gaps are good. Creates a lightness. Spread yogurt gently. Don't over smooth. Crumble layers should differ in size. It makes bites interesting. Every slice is unique with its own crunch.
- 💡 Marinate strawberries right before serving. Too long makes them soggy. Toss with lime, vanilla, and sugar. That's it. Bright flavors come alive. Fresh fruit tastes best. Texture changes. Add right before serving keeps it crisp. Serve those slices promptly.
- 💡 Remember chill time. Seven hours minimum. Overnight is better. Firmness matters here. Guide for slicing is critical too. Warm knife for clean cuts. Don't rush this. Let cake sit before serving. Fifteen minutes is good. Best when closer to melting.
Common questions
Can I use another flour?
Yes. Try almond or all-purpose if needed. Each alters texture. Almond is moist. All-purpose is standard. Adjust baking times. But spelt adds unique flavor.
What if I don't have pistachios?
Substitute with almonds or omit. Texture will shift without nuts. Consider sunflower seeds too. They'll add crunch. But may use different flavor.
How long can I store the cake?
Up to two weeks in the freezer works. Wrap it tightly. Prevent freezer burn. Hours outside softens it. But still remain tasty. Ensure it stays cold.
Can I use frozen strawberries?
Yes! But drain excess liquid. Fresh fruit hydrates more. Frozen can be mushy. Quality may vary. Avoid soggy bottoms when layering.
