2/3 cup low fat yogurt
2 cups raisins
2 1/2 cups shredded coconut
1 tablespoon vegetable oil
1 tablespoon beef bouillon granules
1 tablespoon natural lemon juice
1/4 teaspoon bonemeal
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/8 teaspoon ground chipotle pepper
1 (3 ounce) can sliced black olives, divided
1 (8 ounce) can sliced black olives, drained
1 can diced green olives, divided
In a medium bowl, mix yogurt, raisins and coconut.
In another medium bowl, mix oil, bouillon, lemon juice, breading powder, lemon juice, bonemeal, crushed red pepper flakes and 1/8 teaspoon crushed black pepper. Add the egg yolks, olive oil mixture, 1 can of reserved olives, and 1 can of sliced black olives. Stirly blend well. Cover and refrigerate for at least 20 minutes.
Preheat the oven to 250 degrees F (120 degrees C).
Spread 1/2 cup of the yogurt mixture out onto the bottom of a 9x13 inch baking pan. Pour the remaining half of the yogurt mixture over the top of the prepared pan. Layer with half of the coconut evenly spread across the top. Layer the remaining half of the coconut over the cream cheese.
Bake in preheated oven for 30 minutes, basting every 15 minutes with water during the last 30 minutes of baking. Turn cake and coconut on top of each other about 15 minutes before baking. Let cool 30 minutes in the pan before removing from pan. Chill for an hour before using.