For this homemade yogurt and coconut bundt cake I chose to decorate it with a very simple glaze made of powdered sugar and water, adding a few colored sugar sprinkles to dress up the cake.
Inside, besides the shredded coconut I added in this soft bundt some coconut milk, which you can find in the ethnic food sections of most supermarkets nowadays…
If you prefer, dust the coconut and yogurt cake with powdered sugar and, if you want to enhance the coconut flavor, use a coconut-flavored yogurt.
A more observant eye will notice that the inside of the bundt is a little crumbly — this is because, even though I THOUGHT I had tidied up the kitchen after the renovation, I couldn’t find ONE, I SAY ONE, 22/24 cm bundt pan and had to use an overturned glass in a regular round pan to make the hole!!!!
Can this mess still be in the house??????????????????????????
I applied the glaze using a piping bag, but as always do it according to your own modus operandi (this morning I have Treccani on my mind haha)
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I opened a free recipe channel for everyone on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
Always ON THE THEME OF SWEETS WITH COCONUT AND YOGURT, I leave you other suggestions just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup desiccated/shredded coconut
- 5.6 oz granulated sugar
- 3 eggs
- 1/2 cup plain yogurt (natural)
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- to taste powdered sugar
- to taste water (just a little)
- to taste colored sugar sprinkles
Tools
tube pan (about 8.7–9.5 in / 22–24 cm)
- Planetarie
- Ciotole
- Fruste elettriche
- Spruzzini per olio
- Sac a poche
FOR THE PREPARATION OF THE YOGURT AND COCONUT BUNDT CAKE RECIPE
Beat the eggs with the sugar for at least 10 minutes, using either a stand mixer or electric hand beaters, until you obtain a pale, frothy and airy mixture.
On low speed add the plain yogurt, the vanilla extract, and the sifted flour with the baking powder alternately with the coconut milk.
Also add the shredded coconut and mix well until the batter for the yogurt and coconut bundt cake is evenly combined.
Preheat the oven (this should be done as soon as you read the recipe and have your ingredients ready) to 175/180°C (about 347°F / 356°F) in conventional/static mode, and grease the tube pan with butter and flour or use a non-stick spray.
Pour the batter into the pan and bake for about 45–50 minutes, but as always check for doneness with a wooden skewer to make sure it’s properly cooked.
While the cake bakes prepare the glaze. In a bowl put 4–5 tablespoons of powdered sugar and carefully add one tablespoon of water, stir vigorously and add drop by drop a little more water if necessary to obtain a smooth but not too runny cream!
When baked, let the coconut and yogurt bundt cake cool, preferably on a wire rack. Whether warm or cold, decorate with the glaze and as you place it on the cake sprinkle the sugar sprinkles which will stick into the powdered sugar and water glaze. Here is a cake that is not overly sweet, with a pleasant, delicate flavor — perfect for breakfast or an afternoon snack with the family!
Enjoy!
Annalisa
I remind you that at the top of the blog where you see the menu there is a magnifying glass 🔎 which allows you, by entering an ingredient or a recipe title, to find all the preparations that have that title or ingredient — I hope among them you’ll find recipes you like!
VARIATIONS
So to recap, to prepare the yogurt and coconut bundt cake you can use plain natural yogurt, thick Greek-style yogurt, or coconut-flavored yogurt. You can serve the cake decorated with a glaze or simply dusted with powdered sugar, or accompany it with custard (crème anglaise) naturally made without flour.
