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Strawberry Coconut Olive Oil Cake

Did I ever mention how much I love desiccated coconut?  Well, I do and when I went to an Asian store a couple of months back, I bought a large packet, which was much cheaper than the ones we get in supermarkets, so I have been using it in a lot of my recipes, which I will be posting  in the future.

Making a cake from scratch is fairly simple and I usually make it from ingredients that I usually have at home.  Personally I’ve never made a cake from a box mix before, neither did my mother, who didn’t even have a hand mixer but maybe she did, as she would use her “hand” to beat the ingredients, so may be that made it a hand mixer 🙂  She didn’t write down her recipes and I don’t know if she remembered everything by heart but her cakes were  always successful and delicious.  She would use  3 – 4 eggs, about 1 glass* butter or margarine, about 1 glass of sugar, 1 glass milk or orange juice, baking powder, something for flavour e.g. orange or lemon zest, vanilla, etc and she would add the flour in the end until the batter was of the right consistency which was neither too watery nor too thick.  When the batter was right she would add almonds, raisins, walnuts etc., depending what she had to use.  This is how I learned to make cakes, by experience and only after I started blogging I began to measure the ingredients.

*  They would measure ingredients using a glass in which we drink water which is just a bit more than a cup.

Since then I have played with the ingredients making different combinations.  In this recipe for instance, instead of using 1 cup sugar I substituted with 3/4 cane sugar and 1/4 honey.  Instead of using butter, I used olive oil and since I added full fat Greek yoghurt, I reduced the amount of olive oil used.  I did not have self raising flour, so I used all purpose flour and corn flour which makes cake flour, plus baking powder and soda.  The lemon juice I added is for the soda to react and buddble. Everything was measured as I was going ahead with the recipe.  You may be wondering how did I know that I used 300 grams flour?  Well, I always weigh the flour before using it and then sift it.  In the end I put back the remaining flour and weigh it again, so I know exactly what I have been using.

This was the first time I made a strawberry cake and although I have been seeing lots of recipes from friends,  I still wanted to make my own recipe.  The only problem I had with the cake was the time of baking.  After 50 minutes of baking, I started checking it with a toothpick and it was very wet in the middle.  I tested it 3 – 4 times and after 1 hour and 10 minutes of baking, it was beginning to brown and it cracked in the middle but it was still wet.   I immediately cut a piece of aluminum foil and covered it.  It took around 20 more minutes until the tooth pick came out clean.

I didn’t like that crack, so what I did was I pureed some strawberries and added icing sugar, lemon zest and lemon juice and made a glaze.  I poured it over the crack and let it fall on the sides.  Some of this glaze was absorbed by the cake adding more flavour to it.  I sprinkled some coconut on top and decorated it with fresh strawberries.

The cake without the glaze was not very sweet but for my taste it was perfect.  The amount of sugar to be used would also depend on the tartness of the strawberries but this time of the year they are quite sweet, so if you will be adding the glaze on top, no more sugar or honey is necessary unless you want your cakes to be very sweet.  The cake was moist but not too heavy as I used a mild extra virgin olive oil and its flavor shines through, and doesn’t overpower, the sweet-tart layer of strawberries. The combination of the smooth and fruity olive oil, the juicy strawberries and lemon zest was unbelievable, “out of this world” good.  It was so addictive that you wanted to eat more and more.

If you want a Vegan Strawberry Cake, you can follow the recipe for the Cherry Olive Oil Cake I made last year.

Strawberry Coconut Olive Oil Cake, recipe by Ivy
4 eggs
3/4 cup cane sugar
1/4 cup honey
120 grams yoghurt
1/4 cup olive oil
2 tbsp lemon juice
1 tablespoon grated lemon zest
300 grams all purpose flour
30 grams corn flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 tsp salt
1/2 cup unsweetened shredded coconut
1 tsp vanilla essence
200 grams strawberries, hulled

Strawberry Glaze:

3 – 4 strawberries, hulled
Icing sugar
1 tablespoon fresh lemon juice
½ tsp lemon zest


Preheat oven to 180C / 350F. Grease and flour a 25 x 10 cm (4 x 10 inches) loaf pan.

Whisk eggs and sugar.  Add honey and yoghurt and olive oil, lemon zest and lemon juice.

Sift flour, corn flour, baking soda and baking powder.  Add, together with salt and coconut.

Cut the strawberries in the middle.  Pour the batter in the prepared pan (the batter should not exceed 2/3 of the pan) and add the strawberries on top.  Bake until golden,  until a tester inserted into the center comes out clean.

Cool for 20-30 minutes, then turn onto a cooling rack.

In a food processor add the strawberries, a few tsps icing sugar, zest and lemon juice and puree.  Taste and if needed add more sugar.  Pour over cake while it is still warm.

This is my entry for Creative Concoctions #5:  Cakes with Olive Oil, created and hosted by me here in Kopiaste to Greek Hospitality.  If you wish to win some Greek Extra Virgin Olive Oil, you still have until the 12th June to send your entries, so hope to see some of your creations.

Kopiaste and Kali Orexi!

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30 Responses

  1. A fabulous cake! I love the topping.

    Like you, I have never made a cake from a mix and have learnt to make that goodie using the power of my arms/hand…

    Cheers and have a great week,


  2. Happy Cook

    Never had this combinqtion, looks delicious, I always buy things like this from Asian store as indeed it is far cheaper than the normal super markets,

  3. This is a nice take on the usual cakes made with olive oil and citrus. the strawberries would work wonderfully! Ivy, it takes a skilled baker to make a cake by remembering ingredients handed down to them from memory….I think what you do is amazing! And you make everything "yours" (which is what cooking should be about). I hope to maybe see you on a future episode of Masterchef Greece!

    My recent post Photo Friday-The Mortar and Pestle

    • Ivy

      Noway Peter 🙂

  4. I have actually never made a cake using olive oil, or even another kind of oil. When I get back to my kitchen, I'll start experimenting. I like the way the crack inspired you to create a decoration for the cake. Speaking of coconut, can you find coconut flour in Athens? I have tried it recently and really liked it.

    • Ivy

      Unfortunately Simona in our supermarkets we don't get a variety of flours. I suppose you can find some in stores selling health products but there isn't one near where I live so have never looked for any. I am looking forward to seeing what you have made.

  5. I love the coconut, strawbs and olive oil..together even better although I have never tasted or dreamed up a combo such as this it sure sounds delicious. Ever had a fresada or Miami Vice? Basically a pina colada with strawberries swirled in. SO GOOD!

    • Ivy

      I don't drink much Anna, except maybe for a glass of wine or a glass of beer when it's really hot.

  6. What can I say …… sublime.
    This sweet strawberries are really original.
    Ah! Greece how much you give me every day! A kiss to you soon.
    I recommend the post on Argos ………….. Hello hello.
    My recent post Bistecche al barbecue al profumo della lavanda di Argos

  7. Anna Maria

    What can I say …… sublime.
    This sweet strawberries are really original.
    Ah! Greece how much you give me every day! A kiss to you soon.
    I recommend the post on Argos ………….. Hello hello.
    My recent post Bistecche al barbecue al profumo della lavanda di Argos

  8. Cake looks super moist,soft and irresistible..
    My recent post Soya Gobi Manchurian

  9. Katrin

    I prefer consuming extra-virgin olive oil because of the wonderful flavors it imparts on food. Rich in essential omega-3 fatty acids, olive oil can help with improving the health of the heart, nerves, digestion, immune system, metabolism, skin, eyes, and rejuvenation of the cells. http://www.terrasuroliveoil.com

  10. Caffettiera

    I never used cake mix as well, but my grandmother certainly did. There was a fascination after the war with all items that came 'in a box', as they denoted a new found wealth. My grandmother was not much of a cook, and her cakes were legendary: she took a cake mix and used it like flour, adding pretty much everything else, eggs, milk, butter, with a generous hand… They were almost impossible to eat!

    • Ivy

      That's really funny taking a cake mix and using it like flour 🙂

  11. Ivy, thanks for the recipe…as I mention before I never made cake using olive oil…will definitely start trying them. Strawberry looks delicious in a cake, specially with coconut…love fruity cakes. Have a great week 🙂

  12. I am a coconut lover too Ivy! I love how you combined it with the strawberries in this delectable cake! Thank you for your invitation on Facebook – I have something planned to send you.

    • Ivy

      Thank you Reeni.

  13. I too love desiccated coconut Ivy. It has such a unique flavor and is so aromatic.
    Your cake looks delicious! I made a similar one with buttermilk a while ago.
    Got to love strawberries this time of year!
    My recent post Greek snacking

  14. Cakelaw

    This is a terrific cake Ivy – and the colour is amazing! I think cakes that are not overly sweet are best anyway.
    My recent post TwD – Blueberry Brown Sugar Cake

  15. I jave been meaning to make a strawberry cake for the longest time! I like this one and the strawberry topping it looks so moist and full of fresh and tangy berry favor.
    My recent post Amardeen

  16. hapleablog

    this cake is just ….wonderfull.

  17. ungâteau bien gourmand et delicieux la garniture est sublime bravo ma chère
    bonne soirée

  18. Entrez le texte ici!L'huile d'olive rajoute beaucoup de moelleux mais je n'en ai encore pas mis dans les gâteaux.
    A tester rapidement.
    A très bientôt.
    My recent post Confiture dAnanas

  19. The cake looks perfect with moist, smooth, and slightly dense texture!
    My recent post Chocolate Wafers

  20. This is really devine Ivy! Strawberries and coconut mmmm!
    My recent post Khoubizette maize b lebn

  21. You and your mother are amazing to be able to make cakes without recipes! I make pizza dough and add the flour by feel, but I've never attempted making a cake by eye. Your strawberry glaze on the cake looks delicious.

  22. This looks much more than delicious.. Yummy I must say 😀

  23. Dixie Harrell

    Ivy, thanks for the recipe…as I mention before I never made cake using olive oil…will definitely start trying them. A kiss to you soon. I recommend the post on Argos …………..

  24. The idea of this cake seems truly innovative!!!. I have never heard this kind of combo that is mixing strawberry with coconut. It has truly drawn my attention so very much. Loved this recipe. Keep giving such innovative combo cakes so that we can have unique taste each time…… 🙂

  25. Jane

    Waoo…yumiiee..i want to also eat it…