Lindy's yoghurt cake

A recent favourite - I haven't made it myself yet but I've tasted it often enough to guarantee it's delicious!  It's a fairly dense cake because of the yoghurt but the crunchy coconut topping sets it off nicely.  You can serve it with a spoonful of nice thick honey yoghurt if you like.  The recipe below was sent to me from Lindy.

Please read through the recipe before you start as it is a bit fiddley to make.   I find it is best to

do what the professionals do & measure everything first.   Uses a lot of bowls but worth it in my

opinion.   

Have Fun

Lindy

YOGHURT CAKE

CAKE

125 gms Butter    190 ml Sugar

2 Egg Yolks    2 ml teaspoon  Bi-carb

3 Egg Whites beaten until stiff   5 ml Vanilla Essence 

125 ml Natural Yoghurt   2 ml Baking Powder

250 ml Plain Flour    Pinch of Salt

50 gms Dark Chocolate   30 ml Milk

Cream butter & sugar, beat in egg yolks.   Dissolve bi-carb in yoghurt, add to creamed

mixture with dry ingredients.   Lastly fold in egg whites & vanilla essence.   Pour into 20 cm

diameter spring-form pan.  Dissolve chocolate in milk and pour over cake mixture .  Bake 

at 180 deg C for about 40 minutes.

TOPPING

60 gms Butter    125 ml Sugar

45 ml Cream    125 ml Desiccated Coconut

2 ml Vanilla Essence

Boil butter, sugar & cream for 2 minutes.   Remove from heat & add coconut & vanilla

essence.   Spread over baked cake.   Place under grill for 2 minutes until lightly  brown.

Cool in pan.