Greek Yoghurt, Lemon and Coconut Bundt Cake

If you don’t have a bundt tin, just use a normal cake tin!Greek Yoghurt Lemon and Coconut Bundt Cake Green Spoon Kenya

 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


125g         icing sugar
2 tblsp      freshly squeezed lemon juice


50g           flaked almonds
A few dried rose petals


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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