Coconut & Nonfat Yogurt Coffee Cake

The coconut oil, chia seeds gel, and applesauce replace the butter usually found in this recipe. I cut more fat by using nonfat yogurt, and adding sweet coconut flakes on top of the batter before baking brings a special touch to this coffee cake.

Ingredients:
2 cups cake flour
1/2 cup sugar
3 eggs, room temperature
1/4 cup coconut oil
1/4 cup chia seeds gel (2 tsp chia seeds +1/4 cup water)
4 oz applesauce
4 oz nonfat yogurt
1 tsp vanilla extract
1/2 cup sweet coconut flakes

Directions;
Preheat oven to 350°. Grease and flour an 8” x 8” cake pan, a spring-form pan, or an angel food pan .
In a stand mixer bowl, blend the sugar, coconut oil, and chia seeds gel until light and fluffy. Add eggs, and vanilla, beating well. Add nonfat yogurt and applesauce and continue to beat using medium apeed. Add flour and turn the speed to low and mix until blended together. Pour the batter into the prepared pan and sprinkle the coconut flakes evenly on top. Bake in the preheated oven for 25 to 35 minutes.