Preparation time: 15 mins plus 30 mins cooling and 4 hours chilling Cooking time: 30 mins Serves 12
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)
1 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…