serves
12
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 2 eggs
- ¾ cup (180 ml) light-flavoured extra virgin olive oil
- 1 cup (280 g) natural Greek-style (thick) yoghurt
- 2 tbsp lemon juice
- ½ cup (110 g) caster (superfine) sugar
- ½ cup (180 g) honey
- 1 cup (80 g) desiccated coconut
- 1¾ cups (225 g) white spelt flour
- 3 tsp baking powder
Coconut glaze
- 1½ tbsp coconut cream
- ⅓ cup (75 g) white (granulated) sugar
Cooling time: 10 minutes
Instructions
- Preheat oven to 150°C (300°F). Grease a 22cm round (2-litre-capacity) non-stick bundt 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 coconut, flour and baking powder and whisk to combine.
- 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.
- 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.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
