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Coconut Yoghurt CakeÌý

175ml natural yoghurt

300g sugar

375g plain flour

3 eggs

1 and a half teaspoons baking powder

100ml cooking oil – sunflower or rapeseed would be good

50g desiccated coconut

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Set oven to 180C.

Line a cake tin with parchment paper.

Mix everything to a smooth batter and spoon into tin.

Bake for about 35-40 minutes or until an inserted skewer comes out clean.

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Blackcurrant Compote

350g blackcurrants

150g castor sugar

2 tablespoons water

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Place in a pan and simmer until the blackcurrants just start to burst.

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Take half the mixture and set aside.

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Blackcurrant Jelly

Soak 2 leaves of gelatine in cold water for 5 minutes.

Bring the remaining blackcurrant up to boil and add the squeezed out gelatine.

Remove from heat. Blend and pass through a sieve.

Place in a cling lined tray and cool.

Chill until set.

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To assemble

Place the cake on a plate and spoon over the compote.

Cut the set jelly into squares and place on top.

Pipe on a little whipped cream, add some mint and scatter with little icing sugar.

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Is also great warm with just the compote and ice cream.

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