Coconut Yoghurt, Olive Oil, Lime and Frangelico Cake



3 eggs

zest and juice of 2 limes

3/4 cups olive oil

1 cup natural coconut yoghurt

1 1/2 cup caster sugar

1 1/2 cups self raising flour

1/2 cup each desiccated coconut and almond meal

pinch of salt

1-2 tbsp Frangelico


juice of 2 limes

5 tbsp caster sugar

2 tbsp water

1-2 tbsp Frangelico


Preheat oven to 170c. Grease and line a 23-24cm springform cake tin with removable base.

Crack eggs into a mixing bowl along with the lime zest, lime juice and olive oil and whisk to mix. Add the coconut yoghurt and whisk out any lumps, sift in the flour, desiccated coconut, almond meal, sugar and Frangelico. Mix to combine well.

Pour the mix into the tin and bake for 45-55 minutes turn the cake half way through the cooking time. Test by inserting a clean skewer and if it comes out clean, the cake is ready.

Make the syrup by combining all the syrup ingredients, except the frangelico and reduce over a high heat until reduced by half. Add the Frangelico and pour over the cake while the cake and syrup are both warm. Allow the cake to cool completely before removing from the tin and serve with coconut yoghurt or ice cream, seasonal fruit compote or fresh raspberries.

Recipe created by Tom Walton

Coco Tribe