One Bowl Strawberry Cake with Coconut Oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the cake flour, coconut sugar, baking powder, and salt.
3. Create a well in the center of the dry ingredients and pour in the melted coconut oil, Greek yogurt, eggs, and vanilla extract. Whisk until the batter is smooth and the sugar is fully integrated.
4. Toss the diced strawberries in a small amount of flour to prevent them from sinking.
5. Gently fold the floured strawberries into the batter using a spatula until just distributed; do not over-mix.
6. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the glaze by whisking together powdered sugar, strawberry puree, and lemon juice. Drizzle over the cooled cake.