Strawberry and Lemon Polenta Cake

Every now and then I make a cake that I cut up and go "wow".  This was one of those. It was moist, yummy and just lightly lemony.  All the things you need your cake to be.  I'm particularly proud that this was good enough to go to school in another kids lunch box the next day.

My first ever experience of a cake containing polenta was dry, not unlike a mouthful of sand. But this one pulls out all the stops and certainly doesn't resemble sand!

Strawberry and Lemon Polenta Cake
Ingredients
2 tbsps coconut oil
110 grams butter
150 grams raw sugar
zest of one lemon
juice of one lemon
3 eggs
3tbsps shredded coconut
110 grams polenta
130 grams self raising flour
4 tbsps greek yoghurt
120 grams strawberries, sliced

Method
Preheat the oven to 180 degrees.
Grease a 20cm springform (I used my profiline pushpan and didn't need to grease) and line the base with baking paper.
Cream the butter, coconut oil and sugar in an electric mixer until creamy.
Add the lemon juice and zest and continue to mix.
Add one egg at a time, beating in between.
Add the flour, polenta, shredded coconut and yoghurt, beating for 30 seconds to combine.
Fold 1/3 of the strawberries through the mix.
Put the mix into the cake pan and scatter the top with the remaining strawberries.
Bake for 40 minutes or until the edges are golden and the centre is just set.
Cool in the cake pan for 30 minutes before removing carefully.
Serve warm or cold.
Makes 8 slices.