coconut yoghurt cake

  • 2 eggs (ready for breaking!)
  • ¾ cup (180ml) light-flavoured extra virgin olive oil
  • 1 cup (280g) natural Greek-style (thick) yoghurt
  • 2 tablespoons lemon juice (sunny flavour)
  • ½ cup (110g) caster (superfine) sugar
  • ½ cup (180g) honey
  • 1 cup (80g) desiccated coconut
  • 1¾ cups (225g) white spelt flour
  • 3 teaspoons baking powder

coconut glaze

  • 1½ tablespoons coconut cream
  • ⅓ cup (75g) white (granulated) sugar
  1. Preheat oven to 150°C (300°F). Grease a 22cm round (2-litre-capacity) non-stick bundt tin.
  2. Break the eggs into a big bowl. Add the oil, yoghurt, lemon juice, sugar and honey and mix well with a whisk. Add the coconut, flour and baking powder and whisk to combine. 
  3. Pour the mixture into the prepared tin, scraping the bowl with a spatula, and bake for 40–45 minutes or until cooked when tested with a skewer. Wearing oven gloves, remove the cake from the oven. Allow it to cool in the tin for 10 minutes. 
  4. To make the coconut glaze, place the coconut cream and sugar in a small bowl. Mix with a spoon until just combined (try not to overmix it). Carefully flip the cake (it will still be quite hot) onto a cake stand or serving plate. Spoon the glaze over right away and let the sugar crystallise. Slice to serve. Serves 12
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