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
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.
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.
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).