Donna’s sweet secrets: Coconut yoghurt cake 


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


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.