Ingredients
• Cooking oil spray, to grease
• 1½ cups plain Greek-style yoghurt
• 1 cup caster sugar
• ¹⁄³ cup desiccated coconut
• 2 free-range eggs
• Finely grated zest of 1 lemon
• ¼ cup light extra virgin olive oil
• 1 cup self-raising flour
• 2 x 250g blocks cream cheese, chopped, softened
• ¹⁄³ cup icing sugar mixture, plus extra, to dust
• 1 tsp coconut essence
• 125g strawberries, hulled, finely diced
• 2 Tbsp raspberry jam
• Strawberries and raspberries, to decorate
• Toasted coconut chips, to decorate
• Edible flowers, to decorate (optional)
Note: Allow 30 minutes cooling and 4 hours chilling
Method
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Preheat oven to 180°C. Grease two 20cm round cake tins. Line base and sides with baking paper. Put yoghurt, sugar, desiccated coconut, eggs, zest and oil in a large bowl, whisking to combine. Sift in flour, stirring to combine. Pour batter evenly into prepared tins. Bake for 30 minutes or until light golden and cooked when tested with a skewer. Cool completely in tins.
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Meanwhile, put cream cheese, icing sugar and essence in bowl of an electric mixer and beat on medium, using paddle attachment, for 5 minutes or until smooth. Fold through strawberries and jam. Spoon onto 1 cake in tin and smooth. Remove second cake from tin and place on top of filling, pressing firmly. Refrigerate for at least 4 hours or until cream cheese mixture is firm.
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Ten minutes before serving, remove cake from tin and transfer to serving plate. Serve dusted with icing sugar and decorated with berries, coconut chips and edible flowers (if using).