Coconut yogurt Bundt cake
This dairy-free coconut yogurt Bundt cake is really easy to make and very, very yummy! It’s moist, light and not too sweet – prefect for those who care about their health but like to enjoy a slice of cake occasionally. It also looks fantastic – so perfect for special events or as a gift. If dairy is not an issue for you – feel free to use normal coconut yoghurt and butter. Next time I’ll make this cake, I will add some lime zest too to make it a bit zingy.
Ingredients
Method
- Preheat the oven to 180°C.
- Lightly grease a Bundt-cake tin or silicon mould. Preheat the oven to 180°C.
- Sift the flower into a large mixing bowl then add other ingredients, one by one . Mix gently with a wooden spoon, then transfer the mixture into the tin.
- Bake in the middle of the oven for 35-40 minutes until golden and the cake comes away from the tin/mould. Let it cool in the tin for 5 minutes, then turn it out onto a wire rack.
- Mix together the icing ingredients.
- When the cake has completely cooled, drizzle the yogurt over the cake (or brush with a silicon brush) then sprinkle the coconut all over.
- Slice just before serving.