Frozen Yogurt Cake with Coconut-Oat Crunch | RICARDO

Ingredients

• 3/4 cup (115 g) unbleached all-purpose flour
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (105 g) sugar
• 1/2 cup (55 g) shredded sweetened coconut
• 1/2 cup (50 g) quick-cooking oats
• 1/4 tsp salt
• 2 containers (946 ml each) vanilla frozen yogurt, softened
• 1 lb (450 g) fresh strawberries, sliced into rounds
• 1/4 cup (55 g) sugar
• 2 tsp (10 ml) lemon juice