Lemon, Coconut and Yoghurt Bundt cake
What’s this? Two posts in the space of a week? Yep… incredible. I thought I’d share a favourite bundt cake recipe I go back to time and time again. It’s a deliciously lemony, zesty recipe and is made with natural or greek yoghurt. Every week – if the weather is nice – I usually meet up with our mothers group in the park. When I have a spare 15 minutes in the morning, I literally throw all these ingredients into the mixing bowl, pour it into the bundt tin and let it do it’s thing in the oven, it’s so easy. Cooking time is close to an hour so make sure you give yourself plenty of time before having to be anywhere (I’ve made this mistake before!).
So with all this wonderful warm weather at the moment, this is a perfect quick and easy cake (in terms of effort) to make for the many park and vino sessions that lay ahead.
Lemon, Coconut & Yoghurt Bundt Cake
¾ cup light olive oil
1 tablespoon lemon rind, grated
¼ cup lemon juice
1 cup plain or Greek yoghurt
1¾ cups caster sugar
2 cups self raising flour, sifted
¾ cup shredded coconut
1 cup icing sugar, sifted
1½ tablespoon lemon juice
- Preheat oven to 160ºC and grease your bundt tin with spray olive oil or butter. Place the oil, eggs, lemon rind, lemon juice, yoghurt, sugar, and coconut in a large bowl and mix well to combine. Add sifted flour and stir until smooth.
- Pour into the bundt tin and bake for 50–55 minutes or until a skewer inserted comes out clean. Pull the cake out of the oven and allow the cake to sit for 5 minutes.
- Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still hot. Sprinkle with thyme leaves and allow to set for 10 minutes before serving.
- To make the lemon icing, mix to combine the sugar and lemon juice. Drizzle over the top of the turned out bundt and serve.