⅓cupGranulated superfine Sweetener that measures like sugar(see note 8)
Preheat oven to 150 degrees C/300 degrees F.
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.
Add in the flour, coconut and baking powder. Use a spatula to gently mix all the ingredients into a batter.
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)
Bake for 60 minutes at 150 degrees C/300 degrees F.
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.
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).
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. 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. 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.
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.
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.
Storage: 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.
Freezing: You can freeze this cake without the glaze on top, for upto 4 weeks.