1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
1/3 cup (80ml) vegetable oil or NOMU Extra Virgin Olive Oil
1/3 cup (80ml) plain thick Greek yoghurt
1/2 cup (125ml) desiccated coconut
150g strawberries
1 tbsp castor sugar, for sprinkling
Preheat the oven to 160°C and line a 20cm square tin with baking paper.
Whisk the eggs until foamy, then whisk in the oil and yoghurt until combined. Add the coconut and cake mix and stir to form a smooth batter.
Spread the batter into the prepared tin. Hull the strawberries and slice each one into 3 thick slices. Sprinkle the strawberries over the cake batter followed by the castor sugar.
Bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool completely.
Serve slices of cake with an extra dollop of yoghurt or some whipped cream.
Tip: For a vegan-friendly version of this recipe, follow the above method using our Vegan Vanilla Cake recipe.
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
1/3 cup (80ml) vegetable oil or NOMU Extra Virgin Olive Oil
1/3 cup (80ml) plain thick Greek yoghurt
1/2 cup (125ml) desiccated coconut
150g strawberries
1 tbsp castor sugar, for sprinkling
Preheat the oven to 160°C and line a 20cm square tin with baking paper.
Whisk the eggs until foamy, then whisk in the oil and yoghurt until combined. Add the coconut and cake mix and stir to form a smooth batter.
Spread the batter into the prepared tin. Hull the strawberries and slice each one into 3 thick slices. Sprinkle the strawberries over the cake batter followed by the castor sugar.
Bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool completely.
Serve slices of cake with an extra dollop of yoghurt or some whipped cream.
Tip: For a vegan-friendly version of this recipe, follow the above method using our Vegan Vanilla Cake recipe.
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