CHOCOLATE COCONUT YOGHURT CAKE
300ml (240g) sugar
5ml vanilla essence
560ml (270g) self-raising flour
180ml Plain yoghurt
100g dark chocolate
180ml (100g) sugar
200ml (70g) desiccated coconut
Cream butter & sugar well, add the eggs one at a time, beating well.
Add the vanilla, sifted flour and yoghurt, and a little milk if necessary.
Spoon cake mixture into a greased, lined 20cm spring-form pan.
Melt chocolate and 45ml milk together and pour over cake batter.
Bake cake at 180ºC for about 50 minutes or until done.
To make the topping:
Combine the butter, sugar and milk, bring to the boil for 2 minutes, then remove from
the heat and add all the coconut and vanilla essence.
When cake is done, spoon over the topping and place the cake under the grill for a few minutes until golden.