Ingredients
VEG 
15 minutes preparation time + 45 minutes baking time (plus cooling time) 
Makes 1 loaf Cake
- 1 cup extra virgin olive oil
- 1 cup raw castor sugar or raw sugar or castor sugar
- 1 tablespoon vanilla paste or extract
- Zest of 2 large lemons
- Juice of 1 large lemon
- Zest and juice of 1 lime
- 3 eggs
- 2 cups plain (all-purpose) flour
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda/bi-carb soda
- 1/2 teaspoon sea salt
- 1 cup thick natural Greek yoghurt
To assemble
- 250g fresh mascarpone
- Zest of 1 lemon
- Zest of 1 lime
Method
Cake
- Preheat your oven to 160°C/320°F (fan forced). Grease and line a 20cm loaf tin.
- In a large mixing bowl, combine the olive oil, sugar, lemon and lime zest, and vanilla. Whisk until well combined.
- Add the eggs and whisk until smooth and combined.
- Gently fold in the flour, shredded coconut, baking powder, baking soda, and sea salt.
- Stir in the Greek yogurt, lemon juice, and lime juice until just combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 45 minutes at 160°C/320°F (fan forced) or until a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and allow the cake to cool completely in the tin.
To assemble
- Carefully remove the cooled cake from the tin and place it on a serving plate.
- Spread the fresh mascarpone over the top of the cake, creating an even layer.
- Grate the lemon and lime zest over the mascarpone to add a burst of citrus flavour.
- Serve and enjoy!
NOTE
You can also serve the cake without the mascarpone topping. Consider serving it plain, dusted with icing sugar, or accompanied by a dollop of fresh cream.
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