Greek Yoghurt, Lemon and Coconut Bundt Cake
Greek Yoghurt, Lemon and Coconut Bundt Cake
Course: Recipes, DessertIf 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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