Strawberry, Coconut Yoghurt and Rosewater Cake
Upon the first mouthful of this delicious strawberry cake, it will be love at first bite.
2/3 cup coconut oil
1 cup caster, or coconut sugar
zest of 1 lemon
1 tbsp rose water
1 ½ cups Coco Tribe Greek Style Coconut Yoghurt
2 cups self raising flour, sifted
2 punnets of strawberries, green stem removed
small handful of mint leaves
To serve, Coco Tribe Coconut Yoghurt or Ice Cream
Preheat an oven to 170C. Grease and line the base of a 24cm springform cake tin with baking paper.
In a mixing bowl combine the eggs, coconut oil, sugar, lemon zest, rose water and coconut yoghurt.
Mix for 30 seconds to a smooth batter.
Add the flour and salt and mix to just combine.
Spoon the batter into the cake tin and push 2/3 of the trimmed strawberries into the cake mix and bake in the preheated oven for 35-40 minutes. Cut the remaining strawberries into small wedges.
Allow the cake to cool for 10 mins before removing from the cake tin. Top with the remaining chopped strawberries, mint leaves and dust with icing sugar.
Serve with coconut yoghurt or coconut ice cream.
Recipe created by Tom Walton