To grease a bundt tin, brush it with melted butter and refrigerate until the butter is set.


Step 1

Preheat oven to 160°C (325°F). Lightly grease a 3-litre-capacity bundt tin.

Step 2

Place the eggs, yogurt, oil, vanilla, coconut sugar and raw caster sugar in a bowl and whisk together until smooth.

Step 3

Add the almond meal, buckwheat flour and baking powder and whisk to combine.

Step 4

Pour the mixture into the prepared tin and bake for 35 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, before gently turning out onto a wire rack to cool completely.

Step 5

To make the coconut caramel sauce, place coconut cream, coconut sugar and vanilla in a large non-stick frying pan over high heat and cook for 2 minutes, stirring, until the sugar dissolves and the mixture is boiling. Cook the caramel over medium-high heat, stirring occasionally, paying close attention as it can stick to the bottom of the pan. Continue stirring for 6 minutes or until it has thickened. It should leave a trail when you run your spoon or spatula through it. Allow to cool slightly.

Step 6

Place the cake on a cake stand or plate and drizzle with coconut caramel sauce, to serve. Serves 10–12

donna hay The Fast Five partnership
Photography: Con Poulos
Recipe and styling: Donna Hay