Yoghurt Cake

Ingredients

125g (½ cup) butter
185ml (¾ cup) Huletts White Sugar
2 egg yolks
2ml (½ teaspoon) bicarbonate of soda
125ml (½ cup) natural yoghurt
2ml (½ teaspoon) baking powder
250ml (1 cup) cake flour
Pinch salt
3 egg whites, beaten until stiff
5ml (1 teaspoon) vanilla essence
50g dark chocolate
30ml (2 Tablespoons) milk

TOPPING:
60g (4 Tablespoons) butter
125ml (½ cup) Huletts White Sugar
45ml (3 Tablespoons) cream
125ml (½ cup) desiccated coconut
2ml (½ teaspoon) vanilla essence

Method


Cream butter and sugar, and beat in egg yolks. Dissolve bicarbonate of soda in yoghurt, add to creamed mixture with dry ingredients. Fold in egg whites and vanilla essence.
Pour into 20cm diameter springform pan. Pour over melted chocolate dissolved in milk. Bake at 180ºC for about 40 minutes.
TOPPING:
Boil butter, sugar and cream for 2 minutes. Remove from heat and add coconut and vanilla essence.
Spread over baked cake. Put under grill for a few minutes, until lightly browned. Cool in pan.