Lemon and Coconut Yoghurt Tart

Let’s get spoiled today with Lemon and Coconut Yoghurt Tarte


This beautiful cake is been prepared by Mark, one of our past student’s who shared with us the photo of a final dish. We are so pleased to see how he cultivates his passion to cooking using the skills and recipes he honed in our kitchen :-)

Check out our calendar for upcoming classes and hone your skills HERE

Makes:                     1 cake


Ingredients – Base

200 grams desiccated coconut

125 grams’ coconut oil melted


Ingredients – Topping

5 leaves gelatine

500 grams natural yoghurt

200 grams caster sugar

Zest and juice of two lemons

250 grams coconut milk

2 tablespoons vanilla essence

Desiccated coconut to top the cake


  • Place the desiccated coconut into a bowl and mix with the coconut oil to a thick crumbly paste or cake into a blender and mix to coarse crumbs.
  • Line a cake ring with baking paper and press the crumbs into the mould and press firmly so the you have a compact and firm cake base, chill.
  • Soak the gelatine in cold water and once soft squeeze out as much water out as possible. Heat the lemon juice and dissolve the gelatine into it.
  • Place the yoghurt, sugar, vanilla essence, lemon zest in a bowl and mix well – then mix the gelatine through.
  • Whisk the coconut milk and pour the mix onto the cake crumbs.
  • Chill in the fridge until the gelatine has set.
  • Dust the tarte with the desiccated coconut and if you like garnish with some paper-thin lemon slices in the centre of the cake.



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