Greek Yoghurt, Lemon and Coconut Bundt Cake - Greenspoon

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Greek Yoghurt, Lemon and Coconut Bundt Cake

Greek Yoghurt, Lemon and Coconut Bundt Cake

Course: Recipes, Dessert

If you don’t have a bundt tin, just use a normal cake tin!

INGREDIENTS

  • Cake:
  •  2 eggs

  • 180ml olive oil

  • 280g Bio Greek Yoghurt

  • 2 tbsp lemon juice

  • 110g caster sugar

  • 180g raw honey

  • 80g dessicated coconut

  • 225g Twajenga spelt or wholewheat flour, sieved

  • 3 tsp baking powder

  • Glaze:
  • 125g icing sugar

  • 2 tblsp freshly squeezed lemon juice

  • Garnish:
  • 50g flaked almonds

  • A few dried rose petals

Directions

  • Preheat your oven to 150 degrees.

    Grease a 22cm round bundt tin or normal cake tin.

    Break the eggs into a big bowl. Add the oil, yoghurt, lemon juice, sugar and honey and mix well with a whisk.
  • Add the dessicated coconut, flour and baking powder, and whisk to combine. It might look lumpy – that will be the coconut!
  • Pour the mixture into the prepared tin, and bake for 40 – 45 mins or until an inserted skewer comes out clean.

    Remove the cake from the oven and allow it to cool in the tin completely.
  • To make the glaze, mix the icing sugar with the lemon juice, until you have a smooth glaze.

    Gently pour this over the cake and allow it to drip down the sides of the cake. Garnish with the flaked almonds and rose petals.

Wine pairing:

  • Hesketh Bright Young Things Sauvignon Blanc

Photo credit: Jacquie Mwai (@j.mwai)

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