Lemon Coconut Yoghurt Cake
Zest 2 lemons into a bowl, whisk with 11/2 cups of fairtrade cane sugar, 2 large eggs, free range naturally, pinch of salt and a cup of neutral flavoured oil. Stir in 1 cup of delicious coconut yoghurt and 2 -3 tablespoons of lemon juice. Fold in 2 cups of sieved self raising flour. Pour into a tin and cook for about 30 mins at 180-90 degrees until firm and golden.
Eat with the little bit of yogurt left in the pot