Eggs are one of the most common allergy-causing foods for children so it’s great to have a simple uncomplicated recipe at hand should the need arise.

eggless coconut bundt cakes recipe

These light, yet moist and delicious bundt cakes are for those who have been struggling to find an eggless cake recipe. You can serve it plain or dress it up with berries and icing sugar! Makes a quick and easy perfect tea time treat!

INGREDIENTS YOU’LL NEED

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions.

Plain Wheat Cake Flour

Baking powder

Bicarbonate of Soda

Salt

Vegetable Oil

Castor Sugar

Full Fat Yoghurt

Pure Vanilla Extract

Desiccated Coconut

Tips for Making Successful Bundt Cakes

Measure the ingredients correctly

Preheat the oven at least 10-15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter even if it seems a bit lumpy.

Bake the batter as soon as it is ready.

Don’t open the oven door until your bundt cakes have set.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. These bundt cakes should not bake for more than 20 minutes in most ovens though.

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EGGLESS COCONUT BUNDT CAKES
Author: 
Recipe type: Baking
Serves: 18-20
 
Ingredients
  • 2 Cups Cake Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • 1 Cup Castor Sugar
  • ½ Cup Oil
  • 2 Cups Full Fat Yoghurt
  • 2 Tsps Vanilla Extract
  • ½ Cup Desiccated Coconut
Instructions
  1. Preheat oven to 180°C
  2. Grease two muffin or bundt pans
  3. In a large bowl combine together cake flour, baking powder, baking soda, salt and sugar.
  4. Make a well in the dry ingredients.
  5. In another bowl, mix yoghurt, oil and vanilla together and beat till smooth.
  6. Pour the wet mixture in the well and stir gently to combine.
  7. Fold in the shredded coconut. If the mixture seems a little dry, add a bit more yoghurt.
  8. Spoon batter into the prepared muffin pans.
  9. Bake the muffins for around 20 minutes or once a toothpick inserted in a muffin comes out clean.
  10. Cool them on a wire rack and dust with icing sugar.
Notes
This recipe makes approx 18 -20 Bundt cakes

 

 


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