Who needs an oven, anyway? When you come from Brittany, you learn to make the most of every little joy—including cakes that surprise, delight, and don’t even need a preheated anything. If you’ve ever doubted the power of a yogurt pot or wondered whether coconut, chocolate, and a saucepan could change your dessert game, you’re absolutely in the right place.
Brittany Roots and a Rainy Reputation
Let’s start with a confession (don’t worry, no deep secrets here): I’m Breton. Yes, a proud native of Côtes d’Armor! For those who’ve never heard, now you know. I was born there, grew up amongst its legendary landscapes, and even did part of my studies in Ille-et-Vilaine. My parents took me all over Brittany, and believe me, the views are nothing short of spectacular. People tend to grumble about the weather (“it always rains there!”), but honestly, it’s just a myth! After living in the Île-de-France for three years, I haven’t noticed a single drop less falling from the sky.
So next time you hear someone say that about Brittany, remember—they’re probably just jealous of the region’s charm.
Hello Malo: The Partner in Crime
Now, why all this Brittany talk? Recently, I got selected as a kitchen partner for Malo, the fabulous yogurt brand from Saint-Malo, born in 1948. They’re known for their adorable vintage cardboard pots—seriously, you’ll want to collect them all! Being able to share recipes with these yogurts is a real treat, so let’s kick things off with pure indulgence: yogurt cake with coconut and chocolate.
Forget the Oven—It’s Saucepan Time!
It had been ages since my last coconut fix, so this was THE occasion to go all-in. And guess what? The cake—yes, the luxurious, moist cake—happens without an oven. This time, I whipped it up in a saucepan! The result? It gives you a thicker and so much more tender cake. Oven, who?
- Pour Malo yogurt, sugar, and coconut into a bowl and mix well.
- Add flour, followed by melted butter. Stir until the batter is perfectly even.
- Separate egg whites from yolks. Work the yolks into the batter and blend again.
- Whip the egg whites into stiff peaks, then gently fold them into your mixture.
- Line your saucepan with parchment all the way to the edges. Pour in the batter. Cook covered on low heat for about 25 minutes.
- Your cake is ready when a knife poked in comes out clean.
When your saucepan masterwork is done, peel away the parchment and (if needed) scrape off any blackened base—no judgment, it happens to the best of us. Now, slice the cake horizontally for two perfectly even layers.
Melt baker’s chocolate with 25cl of cream. You want it supple, not too runny. Slather both cake layers and stack them, then mix in another 25cl of cream with the chocolate for a more pourable consistency. Drench the cake top with this glossy chocolate and finish it with a generous dusting of coconut (about two tablespoons).
The Final Taste Test: Fluffy, Moist, and Unforgettable
If this isn’t utter decadence, I don’t know what is! I was genuinely surprised by how moist this cake turned out—fluffy, thick, and not even remotely dry (I mean it, really). It’s simply a delight. Roll up your sleeves and give it a go—you definitely won’t regret it.
The cherry on top? If you wish to use the texts or photos from this blog, just ask! I promise, I don’t bite!
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
