Mandarin and Coconut Cake

Line the base and sides of a 22cm diameter springform pan. Preheat the oven to 170C conventional.

Place the eggs and sugar in a large bowl and whisk by hand until well combined and frothy.  Whisk in the mandarin zest, juice, yoghurt and olive oil.

In a separate bowl, hand whisk the flour, baking powder and salt (to make your own self-raising flour). Add to the liquid ingredients in several batches, whisking by hand as you go until it is well combined. Lastly, fold through the coconut.

Pour into the prepared tin and bake for 40 minutes or until the cake is golden, firm and a skewer inserted comes out clean. Unmould after 10 minutes and place on a cooling rack until it has cooled to room temperature.

To make the icing: place the cream cheese and butter in a food processor and process for a few minutes until smooth. Add a pinch of salt, the mandarin zest (or you could use the zest for decoration if you like) and juice. Briefly process. Lastly add the sifted icing sugar, in batches. Add a bit more if it seems very runny. Place in a lidded container and refrigerate for 30 minutes.

Spread the icing sugar on the cooled cake, and decorate with reserved mandarin zest, or candied mandarin peel or extra coconut (optional).