Ingredients
3 eggs
1 cup caster sugar
¾ cup lemon juice
2 tsp. grated lemon rind
2 cups self-raising flour, sifted
1 cup Cocobella Coconut Yogurt in Natural, plus extra for serving
½ cup vegetable oil
1 tsp. lemon juice
1 cup icing sugar
3 eggs
1 cup caster sugar
¾ cup lemon juice
2 tsp. grated lemon rind
2 cups self-raising flour, sifted
1 cup Cocobella Coconut Yogurt in Natural, plus extra for serving
½ cup vegetable oil
1 tsp. lemon juice
1 cup icing sugar
Preheat oven to 180 degrees celsius (fan forced). Grease a 22cm cake tin and line with baking paper and set aside.
In an electric mixer, whisk eggs and caster sugar for 3-4 minutes, or until smooth and pale in
colour. Add lemon juice and zest and mix through thoroughly.
Stir in the flour, Cocobella Coconut Yoghurt and oil and mix the batter until smooth. Pour into pre- prepared cake tin and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Once cooled, carefully remove from cake tin and set on a wire rack.
In a separate bowl, combine icing and lemon juice, stirring thoroughly until properly mixed through. Drizzle over the cake.
Top with fresh strawberries and additional Cocobella Coconut Yoghurt, and enjoy!
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