150gramsbrown sugar(you can use raw sugar, coconut sugar if you prefer)
zest of one lemon
juice of one lemon
3eggs
3tbspsshredded coconut
110gramspolenta
130gramsself raising flour(if you don't have any, you can use plain flour with one teaspoon of baking powder)
4tbspsgreek yoghurt
250gramsstrawberriessliced
Instructions
Preheat the oven to 180 degrees celsius (355f).
Grease a 20cm springform (I used my profiline pushpan and didn't need to grease) and line the base with baking paper.
Cream the butter, coconut oil and sugar in an electric mixer until creamy.
Add the lemon juice and zest and continue to mix.
Add one egg at a time, beating in between.
Add the flour, polenta, shredded coconut and yoghurt, beating for 30 seconds to combine.
Fold ⅓ of the strawberries through the mix.
Put the mix into the cake pan and scatter the top with the remaining strawberries.
Bake for 40 minutes or until the edges are golden and the centre is just set.
Cool in the cake pan for 30 minutes before removing carefully.
Serve warm or cold.
Makes 8-12 slices slices.
Notes
This cake can be frozen! I slice it first, then warm individual slices from frozen in the microwave.Substitutions: the strawberries can be swapped for any other berry, or even pear or apple.