SERVES 12
2 medium eggs
180ml light-flavoured extra virgin olive oil
280g natural Greek-style (thick) yoghurt
2 tbsp lemon juice
110g caster sugar
180g honey
80g desiccated coconut
225g white spelt flour
3 tsp baking powder
COCONUT GLAZE
1½ tbsp coconut cream
75g white granulated sugar
1 Preheat the oven to 150C/gas 2. Grease a 22cm round (2-litre capacity) nonstick bundt tin.
2 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.
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) on to a cake stand or serving plate. Spoon the glaze over right away and let the sugar crystallise. Slice to serve.
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