Coconut Bundt Cake

We are all enjoying a wonderful summer this year and everyone is having BBQs and picnics. So we have written this coconut bundt cake recipe for just such an occasion. This cake will go very far and serve quite a few people. Its a classic bundt cake with a twist, the addition of coconut yoghurt and toasted coconut brings a tropical flavour into the cake.

The Ingredients:

The Cake:

440g NEILL’S® Plain Flour
6 Eggs (whites and yolks seperated)
400g Silver Spoon® Caster Sugar
260g Butter
260g Coconut Yoghurt
2tsp Nielsen Massey Vanilla Extract
1tsp Bicarbonate Soda
0.25tsp SaltThe Icing:
150g Icing Sugar
3tbsp Warm Water
100g Dessicated Coconut

Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Non Stick Bundt Cake Pan
Joseph Joseph Nest9 Bowls

The How-To:
Preheat oven to 170c.
Cream the butter and 300g of the sugar (keep the other 100g of the sugar aside for later) until smooth.
Beat in the egg yolks (leave the egg whites aside for later) one at a time until well combined. Beat in the vanilla extract.
Remove the cake mix from the mixer bowl and place into another large bowl, set this aside.
Ensure the mixer bowl and attachment are washed well and add the egg whites to the bowl.
Beat the egg whites on medium/high speed until soft peaks form.
Slowly add the remaining 100g of sugar to the egg whites and continue beating until stiff peaks form.
Set these egg whites aside for a few minutes.
In another large bowl sieve the flour, bicarbonate of soda and salt.
Fold the flour into the cake batter mixture until combined.
Fold the coconut yoghurt into the cake batter mixture until well combined.

Now fold the egg whites into the cake batter mixture but do this gently so as not to knock out too much of the air. We need this to make the cake nice and light.

Pour the cake batter mixture into the greased bundt tin and ensure it is spread evenly around the edges.
Place in the middle of the preheated oven and bake for 50-55 mins or until a skewer inserted comes out clean.
Allow to cool for 10-15 mins before attempting to turn out. Leave to cool on a wire cooling rack.
Mix up the icing by combining the icing sugar and water in a bowl, in theory this is just going to act as a glue. Set this aside for a moment.
In a small skillet or frying pan add the coconut and place on a low heat. Using a spatula keep turning the coconut ensuring you leave none unturned. Gradually you will see the coconut turn a golden brown. This can take a few minutes so do not get impatient and turn the heat up too high as it will burn very quickly.


Using the icing you made earlier paint this all over the cooled cake using a pastry brush and immediately sprinkle the toasted coconut on top.

This cake will keep for approx 1 week in an airtight container.


You’re Done!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.