Strawberry, Yoghurt & Coconut Cake

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Strawberry, Yoghurt & Coconut Cake
Ingredients and shopping list Serves 12
1 1/2 cups plain Greek-style yoghurt
1 cup caster sugar
½ cup desiccated coconut
2 eggs
1 finely grated zest of 1 lemon
1 tsp vanilla extract
1/4 cup light extra virgin olive oil
1 cup self-raising flour
125g strawberries, hulled, sliced
¼ cup un-toasted coconut chips or shredded coconut
Extra 125g strawberries, hulled, quartered
Extra 1 Tbsp caster sugar
Extra plain Greek-style yoghurt, to serve
 
1. Preheat oven to 170ºC. Grease a 20cm round cake tin with cooking oil, line base and sides with baking paper.
2. Put yoghurt, sugar, desiccated coconut, eggs, zest, vanilla and oil in a large bowl and whisk until combined. Sift in flour, stir to combine.
3. Pour batter into prepared tin. Push strawberries gently into the batter, and then scatter over the coconut chips. Bake for 1 hour 20 minutes or until light golden and cooked when tested with a skewer. Allow to cool in tin for 15 minutes before transferring to a wire rack to cool completely.
4. Meanwhile, put extra strawberries and extra sugar in a large bowl and toss to coat. Set aside for 20 minutes at room temperature until a pink syrup forms in the bottom of the bowl.
5. Serve cake with dolloped with extra Greek-style yoghurt and spoonfuls of strawberry mixture.
 
Find the core ingredient Strawberries at Martelli’s Markets for $3.99 a punnet.