Name: Coconut yogurt Bundt cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 250g self-raising flour; 100g sugar; 3 eggs, lightly whisked; 150g dairy-free spread (melted and cooled); 150g dairy-free coconut yoghurt; 75g desiccated coconut; For the Icing:; 3 Tbsp coconut yogurt; 1 Tbsp honey; 2 Tbsp desiccated coconut

Coconut yogurt Bundt cake

19 Oct 2018

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

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

250g self-raising flour
100g sugar
3 eggs, lightly whisked
150g dairy-free spread (melted and cooled)
150g dairy-free coconut yoghurt
75g desiccated coconut
For the Icing:
3 Tbsp coconut yogurt
1 Tbsp honey
2 Tbsp desiccated coconut

Instructions

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.