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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180°C.
  2. Lightly grease a Bundt-cake tin or silicon mould. Preheat the oven to 180°C.
  3. 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.
  4. 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.
  5. Mix together the icing ingredients.
  6. When the cake has completely cooled, drizzle the yogurt over the cake (or brush with a silicon brush) then sprinkle the coconut all over.
  7. Slice just before serving.