strawberry and coconut cake

  • ​2 eggs
  • ⅔ cup (160ml) light-flavoured extra virgin olive oil
  • 1 cup (280g) natural greek-style (thick) yoghurt
  • 1 tablespoon finely grated lemon rind
  • 1 cup (220g) caster (superfine) sugar
  • 1 cup (80g) desiccated coconut
  • 1 teaspoon baking powder
  • 1¾ cups (260g) self-raising (self-rising) flour
  • 400g strawberries, trimmed and halved
  • extra caster (superfine) sugar, for sprinkling
  1. Preheat oven to 160°C.
  2. Line a 20cm x 30cm slice tin with non-stick baking paper.
  3. Place the eggs, oil, yoghurt, lemon rind and sugar into a bowl and whisk until combined. Add the coconut, baking powder and flour and mix well. 
  4. Pour the mixture into the prepared tin, top with the strawberries and sprinkle with the extra sugar. Bake for 45 minutes, turning halfway, or until cooked when tested with a skewer. Allow it to cool in the tin for 10 minutes. Slice and serve with extra yoghurt. Serves 12
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