Glazed Yogurt and Coconut Bundt Cake

The Yogurt and Coconut Bundt Cake with icing is a soft and aromatic dessert that, with its white coating, reminds of snowy landscapes. Although not typically Italian, we can add a Mediterranean note with a pinch of lemon or orange zest. Here is the recipe:

Ingredients

• 200 g of “00” flour
• 100 g of coconut flour
• 250 g of sugar
• 125 ml of seed oil
• 125 g of natural white yogurt (Greek is preferable for more creaminess)
• 4 medium eggs
• 1 packet of baking powder
• Grated zest of 1 lemon or 1 orange (optional for an Italian touch)
• A pinch of salt

For the glaze:

• 100 g of powdered sugar
• 2-3 tablespoons of lemon juice or milk

Preparation

1. Start by preheating the oven to 180 °C.
2. In a bowl, whip the eggs with the sugar until you have a frothy and light mixture.
3. Add the oil and yogurt to the mixture, continuing to gently stir.
4. Gradually incorporate the sifted flour with baking powder, coconut flour, and a pinch of salt, mixing gently until you get a smooth batter.
5. If desired, add the grated lemon or orange zest.
6. Grease and flour a bundt cake pan and pour the batter into it.
7. Bake for about 40 minutes or until a toothpick inserted into the center of the bundt cake comes out clean.
8. Remove from the oven and let cool on a wire rack.

Preparing the glaze:

1. Mix the powdered sugar with a little lemon juice or milk at a time, until you get a glaze that is thick but still pourable.
2. Once the bundt cake is cold, pour the glaze over it and let it set before serving.

Curiosity

The coconut flour makes the bundt cake particularly moist and aromatic, while the icing adds a touch of sweetness and aesthetic refinement. If you used lemon or orange zest, the addition of these citrus fruits “Italianizes” the recipe, giving it freshness and a slight tangy hint that goes well with the sweetness of the coconut.