Lime & Coconut Yogurt Cake

When Onken set me the challenge to develop four easy recipes using their new coconut yogurt, I had to include a cake. Here I have taken what is essentially a foolproof mix-it-all-together recipe and added a twist with the coconut and lime. You could use lemon instead of the lime or indeed any citrus, but there is something about lime and coconut that I like. You could bake one big cake, but I think this recipe lends itself well to a more dainty individual affair. 

Lime & Coconut Yogurt Cake

180ml vegetable oil
2 eggs
1 tsp finely grated lime zest
60ml lime juice
280g Onken coconut yogurt
385g caster sugar
300g self raising flour
160g icing sugar
2 tsp lime juice
1 - 3 tsp boiling water
Zest of a lime

Preheat oven to 160ºC (325ºF). Grease 6 (8.5 fl oz / 240 ml) mini bundt tins or one large 24cm non-stick bundt tin and set aside.

Mix the vegetable oil, eggs, lime zest, lime juice, Onken coconut yogurt and sugar in a large bowl using a whisk. Sift in the flour and mix until smooth.

Pour the mixture into bundt tins and bake in the oven for approx 25 - 35 minutes until golden brown and springy to the touch. If using the larger tin, allow 45 - 55 minutes. Test they are cooked by inserting a skewer. If it come out clean, with no wet mixture, they are ready.

Allow the cakes to cool a little in the tins, before remove and inverting the cakes onto a cooling rack to cool completely.

To make the lime icing, mix the sugar and lime juice adding the boiling water bit by bit until you have a smooth runny consistency. Place a tray underneath your cooling rack before drizzling over the icing, allowing it to run down the sides of the cake. While the icing is still in its liquid state, finely grate over some lime zest. Allow the icing to set before serving.

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