Honey Yogurt Pound Cake w/ Raspberries & Coconut Icing

Do I really need another cake recipe in my rotation of favorite cakes?

No.

I have my top 5 cakes that I make often.....my date-nut bread; my almond cake; my ricotta cake; and my summer berry cake (and now that delicious chocolate chip rosemary cake).

Why would I even attempt another cake when I can bake the others in my sleep, and they come out perfect every time.

I was skeptical at first about this cake, because it uses vegetable oil, and I am not a fan. I like olive oil or butter in my cakes, but there is only 1/3 cup of oil, so I figured why not.

And also, everything in Alison Roman's cookbook DINING IN has been nothing short of terrific.

She calls this cake a "cake that travels well, and ANYONE can bake it" it's that easy.
And it is.

I don't usually cook loaf cakes for 60-70 minutes, but this cake actually needed that long.
My top was getting way too dark, so I covered it with foil after 50 minutes to be safe.....and then, since I can never leave things alone, (I didn't like the look of a brown top cake), I iced it and added shredded unsweetened coconut....and now this cake was perfection.

This was the perfect breakfast cake for us, and great for the freezer.
Make one and bring it to the beach, like I did.

Honey Yogurt Pound Cake w/ Berries: (original recipe uses raspberries)

softened butter, for the pan
1 1/2 cups all-purpose flour (I do a mix of 1 cup flour + 1/2 cup almond flour)
2 tsp baking powder
1 tsp kosher salt
1/2 cup white sugar
1/4 cup honey
3/4 cup full-fat Greek yogurt (sour cream is good too!)
1/3 cup vegetable oil (or grapeseed or canola)
2 eggs
2 cups fresh berries (could use frozen, too)

Icing: (optional)
2 cups of confectioners sugar
1-2 tbsp milk
shredded coconut

Preheat oven to 350℉

Grease a loaf pan with softened butter.

In medium bowl, mix flour, baking powder and salt together.

In a large bowl, whisk together the sugar, honey, yogurt, oil and eggs. Gently fold in the flour mixture, taking care not to overmix. Then, add in the berries.

Flatten and smooth the top of the batter with a spatula.

Bake for 60-70 minutes (rotating halfway through the cooking time) until the cake is golden brown and springs back when pressed in the center (my cake started getting too dark at 50 min, so I covered w/ foil, as mentioned above).

My cake took a full hour.

Cool completely before removing it from the pan.

Mix icing and drizzle all over cake.
While the icing is still wet, add shredded coconut to the top so it sticks to the icing.

Believe me, the coconut icing makes this cake even more amazing.

*update 8/29: I made this cake again (using cherries) and I changed my loaf pans....this time the cake was done in 55 minutes, without covering it w/ foil....so I guess it will depend on the pan you use....keep an eye at the 55 minute mark.