I wasn't going to bake this weekend, but then I had ingredients and I accidentally bought some Rachel's Dairy Coconut Yogurt yesterday, and baking a cake with it was the only thing I could think of to avoid me cutting a hole in the bottom of the carton and literally funnelling it down my neck. Mmmmm, it's so good.
This recipe left me a few spoonfuls in the bottom of the carton. I'm afraid it doesn't taste very coconutty from the trimmings, but we'll see tomorrow when it's had time to cool and rest.
1 cup caster sugar
1 tsp vanilla
2 cups plain flour
1 tsp bicarb
1 tsp baking powder
2/3 cup cocoa
1.5 cups yogurt
1 tbsp golden syrup
(Can you tell I am pinching from a couple of different recipes here? Apologies for the mixture of measurements)
Beat the butter and sugar together until fluffy. Add the eggs and vanilla; beat until smooth. Mix the dry ingredients together and then add them in three batches, alternating with the yogurt. The batter will be thi-i-i-ick. I might add a bit of milk next time.
Prepare a bundt tin and pre-heat your oven to 180 degrees. Prepare that bundt tin well with both melted butter and flour, or that cake-release spray - it stuck in mine, on one side...I had to use glaze to weld it back together. Bake for about 40 minutes or until well-risen and clean to the skewer. I puffs up quite a long way so don't worry if it looks a bit mean when you put it in the oven.
Prepare the glaze by melting all the ingredients together in the microwave and beating until smooth. I had some lemon Green and Blacks I'd bought to try so I used that with a bit of regular chocolate. When the cake is ready, turn it out and cool it for about 20 minutes before spooning the glaze over it.