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!

Recipe source: Donna Hay, adapted recipe.