Strawberry And Coconut Cake | Donna Hay

Ingredients

• ​2 eggs
• ⅔ cup (160ml) light-flavoured extra virgin olive oil
• 1 cup (280g) natural greek-style (thick) yoghurt
• 1 tablespoon finely grated lemon rind
• 1 cup (220g) caster (superfine) sugar
• 1 cup (80g) desiccated coconut
• 1 teaspoon baking powder
• 1¾ cups (260g) self-raising (self-rising) flour
• 400g strawberries, trimmed and halved
• extra caster (superfine) sugar, for sprinkling