The classic Greek yoghurt cake, with a sunny splash of fresh lemon juice, gets a makeover with a coconut cream glaze.

Serves
12

Preparation

10min

Cooking

40min

Skill level

Easy
By
Average: 3.2 (12 votes)
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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

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.

Instructions

Cooling time: 10 minutes

  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 bowlAdd 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).
  5. 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 Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand