Coconut Yoghurt Cake

Name: Coconut Yoghurt Cake
Prep time: 20 min
Total time: 80 min
Ingredients: 1 ¾ cups Spelt Flour; 1 cup Desicated Coconut; 1 cup Thick Natural Greek Yoghurt, full fat; ¾ cup Extra Virgin Olive Oil; ½ cup Raw honey; ½ cup Granulated sweetener that measures like sugar ((see note 7)); 2 large Eggs ((at room temperature)); 2 tablespoons Fresh lemon juice; 3 teaspoons Baking Powder; ½ cup Coconut Cream, scraped from top of tin; 1/3 cup Granulated superfine Sweetener that measures like sugar ((see note 8))

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This Coconut Yoghurt Cake is soft, moist, light and fluffy. Made all in one bowl, using simple ingredients, its naturally sweetened, and so easy, the kids could make it.

It’s fresh, filling and full of zesty summer flavour. Perfect for Brunch, BBQ’s and a must make cake if your new to sugar free baking, and if you’re looking for an alternative to all the those chocolate cakes.

Coconut yoghurt cake with glaze on a cake plate

A cake baked with yoghurt is going to be moist and tender with a delicate crumb because yoghurt adds richness and fat to the cake batter, creating the perfect combination of flavour and texture.

You’ll Love This Recipe

You can make it all in one bowl, so less mess
Its refined sugar free and easy to make Dairy Free
Its quick and easy to make – a no fuss cake
Its light and filling with just the right amount of sweetness
You don’t have to worry about it drying out because it stays moist for days – if it lasts that long!
It’s a cake you can eat all year round and perfect to make when you want something different to chocolate cake

Ingredients

Ingredient Notes

Spelt Flour: white or wholemeal spelt flour may be used in this recipe. Alternatively, plain flour can also be used. I wouldn’t recommend using coconut flour as it works in different quantities.
Coconut: Try and get the unsweetened desiccated coconut, not the bigger varieties of coconut. You want desiccated coconut so that it disappears into the cake whilst imparting that coconut flavour.
Raw Honey: raw honey is available in supermarkets, next to the regular honey. Alternatively, maple syrup could also be used.
Yoghurt: Full fat, thick and creamy Greek or natural yoghurt is best to balance out eh sweetness and to develop a deliciously moist cake that stays moist for days.
Oil: Extra virgin olive oil works great in the recipe, especially fruity ones. Alternatively, you could use vegetable oil, grapeseed oil, coconut oil. Any unflavoured oil, or lightly flavoured oil.
Honey: The honey adds to the sweetness of the cake and gives it an extra hint of flavour. Try to get Raw Honey or Pure Honey – these are the ones with nothing else added and are available in mainstream supermarkets.
Lemon Juice: Fresh lemon juice is best, pips and seeds removed. However at a pinch you could use the lemon juice from that comes in a bottle. Though the fresh lemon juice does really lift the cake.
Granulated Sweetener in Cake: I used lakanto monkfruit Classic sweetener which measures like sugar. You could also use granulated stevia that measures like sugar.
Granulated Sweetener in Glaze: I used lakanto Monkfruit Sweetener Icing Powder which is much finer than the classic sweetener. Its ideal for frosting as there’s no graininess.

How To Make It

Preheat Oven. Preheat oven to 150 degrees C/300 degrees F.
Mix wet ingredients together. Add the eggs (yolks and whites) to a large mixing bowl. Whisk together. Add the olive oil, yoghurt, lemon juice, granulated sweetener and honey. Whisk to combine together.

mixing wet ingredients together for cake better

Add in the dry ingredients. Add in the flour, coconut and baking powder. Use a spatula to gently mix all the ingredients into a batter.
Pour batter into tin. Lightly spray a silicone or non stick bunt tin with oil (or grease with butter). I used a 23 cm/2 litre capacity) Pour batter evenly into the tin, scraping down the bowl with a spatula to get it all in. (see notes for different tin types)

mixing dry ingredients into the wet ingredients

cake batter poured into a bundt cake tin ready for baking

Bake. Bake for 60 minutes at 150 degrees C/300 degrees F.
Let it cool. Remove from oven and let it cool in the tin for 20 minutes. Then, remove from tin, flipping it so the flat part is on the bottom. Set it onto a wire rack, covered and let it come to room temperature.
Make the Coconut Glaze. When cake has cooled, make the glaze by whisking the ingredients in a bowl. Spoon over the top, letting drizzle down the sides. (Consistency of the glaze can be made more runny by adding a little more coconut cream).

slices of coconut yoghurt cake on a plate

Recipe Tips for Cake

Honey Swap: If you don’t want to use honey, try replacing it with Lakanto Maple Syrup – its lower calorie, low carb and keto, just like their other sweetener products. I’ve begun using this in my baking recipes and have been impressed with the results.
Alternative Cake Tins: You don’t have to use a Bundt tin for this cake. A regular round tin, or a springform tin of around 22 – 24 cm in diameter would be perfectly fine. Just make sure to use a little spray oil to prevent the cake from sticking.

Recipe tips for Making the Glaze

Coconut Glaze Tip 1: The superfine Lakanto monkfruit sweetener is like a powder or dust, not really like the texture of granulated sugar/sweetener. If you’re familiar with icing sugar in Australia, that’s what superfine Lakanto monkfruit Sweetener is like. If you only have the granulated sweetener, you can use a mortar and pestle to pound it to powder, and you’ll get a similar result to the superfine storebought one.
Coconut Glaze Tip 2: Definitely use full fat coconut cream for the glaze. Coconut milk doesn’t really do the job – there’s not enough flavour, and the cream helps to create the right consistency for the glaze.

Recipe FAQ

Can I use Coconut Yoghurt to make this make Dairy Free?

Yes absolutely. Just make sure to use a rich and creamy coconut yoghurt in the same quantity.

Can I use regular plain flour or coconut flour?

Yes you could use regular plain flour in this cake, however you should not swap the Spelt Flour for Coconut Flour as the cake won’t work. You’d need an entirely different quantity of coconut flour and the other ingredients would also need adjusting – basically it’s a different recipe altogether.

How do I store this cake?

This cake will stay fresh for 3 to 4 days. Its best kept in an air tight container, either in the fridge if you are in a hot climate, or on the counter otherwise.

Can I freeze it?

You can freeze this cake without the glaze on top, for upto 4 weeks.

a single slice of coconut yoghurt cake on a plate with spoon

If you’re used to making chocolate cakes, why not try this simple Coconut Yoghurt Cake. You don’t need any special equipment and you can use whatever cake tin you have on hand. It takes less than 20 minutes of prep, and then you can out your feet up while it cooks itself in the oven.