Coconut yoghurt cake with strawberries

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2026-08-07
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Coconut yoghurt cake with strawberries

Have you ever tried combining a yoghurt cake with coconut? This coconut yoghurt cake with strawberries is definitely worth baking. It has everything you love about a classic yoghurt cake – it’s wonderfully moist, soft and easy to make – with a delicate coconut flavour and plenty of fresh strawberries. A simple recipe that’s perfect for busy days when you still want to bake something homemade for family and friends.

Ingredients for the coconut yoghurt cake with strawberries:

  • 2 large eggs
  • 160 ml rapeseed or sunflower oil
  • 280 g Greek yoghurt
  • finely grated zest of 1 lemon
  • 170 g caster sugar
  • 80 g desiccated coconut
  • 1 teaspoon baking powder
  • 260 g plain flour
  • 400 g strawberries, hulled

Additionally:

  • icing sugar, for dusting

All ingredients should be at room temperature.

In a large bowl, combine the eggs, oil, Greek yoghurt, lemon zest and sugar. Whisk until smooth and well combined. Stir in the desiccated coconut using a spatula. Sift the flour and baking powder directly into the bowl and gently fold everything together until just combined. Do not overmix.

Line a 25 cm round cake tin with baking paper. Spoon the batter into the tin and level the surface. Arrange the strawberries on top, halving any larger ones.

Bake at 170°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

Dust with icing sugar before serving, if desired.

Enjoy!

Coconut yoghurt cake with strawberries

Recipe source: Donna Hay, adapted recipe. 

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