Batter
Coconut Oil	g
Cream Cheese	g
Eggs
Granulated Sugar	g
Vanilla Extract	tbsp
Lemon Zest	tbsp
Lemon Juice	ml
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Kosher Salt	tsp
Coconut Milk	ml
Mascarpone Cream
Mascarpone	g
Cream Cheese	g
Strawberries	g
Honey	tbsp
Topping
Strawberries	g
Fresh Mint	g
Lemon Juice	tbsp
Granulated Sugar	tbsp

1. Preheat oven to 170 °C. Grease a 30x30 cm baking dish or line with parchment paper.
2. In a small pan, melt the coconut oil. In a large bowl, beat together the coconut oil, cream cheese, eggs, sugar, lemon zest, lemon juice, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined.
3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is set and the edges golden brown. Remove and let cool.
4. In the meantime, wash the strawberries, pat dry and remove the greens and quarter them. In a tall jar, add a handful of strawberries and puree until smooth. Whip the mascarpone, cream cheese, and honey in a food processor until smooth. Stir in the strawberry puree.
5. Wash the mint, shake dry, pluck the leaves, and roughly chop them. In a medium bowl, mix the remaining strawberries with the mint, lemon juice and granulated sugar.
6. Spread the mascarpone cream onto the cake and top evenly with the fresh strawberries.

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