Poppy Seed Cake

This delicious, yet surprisingly simple, poppy seed cake, is super moist and more-ish!

• 3 extra large eggs
• 1.5 cups caster sugar
• 1/2 cup oil
• 1 cup plain yoghurt
• ½ cup poppy seeds
• 1 cup desiccated coconut
• 1 cup self-raising flour
• pinch of salt

Beat eggs well and slowly add caster sugar. Beat until thick. Add oil and yoghurt and mix well. Fold in poppy seeds, coconut, sifted flour and salt. The mixture will be fairly wet.

Pour into a greased ring mold or cake tin. Bake at 180ºC for 30-35 minutes.

Remove cake from the oven, allow to stand for 5 mins, and then turn out onto cooling racks.

Dust with icing sugar or pour on a glacé icing (1 cup icing sugar, mixed with 1/3 cup milk and 1 tbsp lemon juice).