Frozen Yogurt Cake with Coconut-Oat Crunch

Preparation

• Coconut-Oat Crunch

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  • In a bowl, combine all of the ingredients with your fingertips until just moistened. Press the mixture together with your hands, letting it fall in pieces of varying sizes onto the baking sheet.
  • Bake for 18 to 20 minutes or until golden, stirring halfway through cooking. Let cool completely, about 30 minutes.

• Cake and Topping

  • Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
  • Spread out one-third of the crunch (about 1 cup/250 ml) in an even layer along the bottom of the prepared pan. Crumble any larger pieces as needed.
  • Spoon one container of the frozen yogurt into the pan, making sure the crunch remains spread out in an even layer. Lightly press on the yogurt with the back of a spoon to even out. Sprinkle with half of the remaining crunch (about 1 cup/250 ml), pressing down into the yogurt.
  • Continue layering in the second container of frozen yogurt and the remaining crunch, pressing it down. Cover with plastic wrap. Freeze for 8 hours or overnight.
  • When ready to serve, remove the cake from the freezer and let sit out at room temperature for 15 minutes.
  • Meanwhile, in a bowl, combine the strawberries, sugar and lemon juice. Let macerate.
  • To unmould the cake, warm a thin blade with hot water and run it between the side of the pan and the cake. To make serving easier, warm a knife with hot water and use it to cut the cake. Top each portion with macerated strawberries.