Donna Hay: Basics To Brilliance Kids

An easy recipe for a scrumptious bundt-style cake.


  • 2 eggs

  • ¾ cup (180ml) light-flavoured extra virgin olive oil

  • 1 cup (280g) natural Greek-style (thick) yoghurt

  • 2 tablespoons lemon juice

  • ½ cup (110g) caster (superfine) sugar

  • ½ cup (180g) honey

  • 1 cup (80g) desiccated coconut

  • 1¾ cups (225g) white spelt flour

  • 3 teaspoons baking powder

  • Coconut glaze

  • 1½ tablespoons coconut cream

  • 1/3 cup (75g) white (granulated) sugar


  • 1.

    Preheat oven to 150°C (300°F). Grease a 22cm round (2-litre-capacity) non-stick 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) onto a cake stand or serving plate. Spoon the glaze over right away and let the sugar crystallise. Slice to serve.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 436kj
  • Fat Total 22g
  • Saturated Fat 5g
  • Protein 4g
  • Carbohydrate 59g
  • Sugar 48g
  • Sodium 116mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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