Coconut Yoghurt Bundt Cake Recipe

Once in a while we all need some sweet treats 😋. This Coconut Yoghurt Bundt Cake Recipe is one of mine. It's so nice and moist, a real crowd pleaser.

It's really easy to prepare and delicious! Yummoo!

I have used coconut greek yoghurt and coconut flakes for the coconut flavor and wholegrain flour, to keep us a bit more guilt free.

Depending on how sweet you like, I used one cup of sugar, but it will be sweet with a bit less as well.

Ingredients

Dry ingredients

two and a half cups (425 g) of whole wheat flour

5 teaspoon baking powder

1 teaspoon baking soda

half teaspoon salt

40 g tapioca flour

1 cup caster sugar

1 cup shredded coconut

Wet ingredients

500 g of Greek style coconut yoghurt

Zest and juice of two large lemons

185 ml or three fourth cup of peanut oil

2 tsp vanilla bean paste

Vegan butter and flour to grease tin

Instructions

Preheat oven to 170 degrees

Sieve through wholegrain flour and tapioca flour. Pur in wholegrain fiber as well. Stirwall all the dry ingredients.

With a mixer mix wet ingredients together.

Carefully mix wet ingredients in to dry ingredients.

Grease and lightly flour inside tip with vegan butter then flour. Tipping out excess.

Pour batter into prepared tin.

Bake for 45- 50 minutes until skewer inserted comes out clean.

Let it cool for an hour. Place the serving plate on top. Flip it over and remove tin.

Serve with Strawberries and/or Strawberry Jam

Enjoy

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