- 6 free-range eggs
- 660 g caster sugar
- 1 cup sunflower oil
- 140 g brown rice flour
- 140 g cake flour
- 1 T baking powder
- 2 cups yoghurt
- 120 g desiccated coconut
- 1 x 100 g bag roasted hazelnuts (extra hazelnuts, whole, for serving)
- cinnamon sugar, for dusting
Preheat the oven to 180°C.
Grease a 30 cm bunt cake tin.
Whisk the eggs and sugar together until light and fluffy.
Add all remaining ingredients besides the cinnamon sugar and mix lightly to combine.
Pour into the prepared cake tin and bake for an hour, or until a skewer comes out clean.
Leave to cool in the tin, then, carefully run the blade of a blunt or palate knife around the inside of the tin to loosen the cake and remove it from the mould.
Serve dusted with cinnamon sugar and dressed with the roasted hazelnuts.