Choc coconut yoghurt cake

CHOCOLATE COCONUT YOGHURT CAKE

Ingredients

185g Butter

300ml (240g) sugar

4 eggs

5ml vanilla essence

560ml (270g) self-raising flour

180ml Plain yoghurt

100g dark chocolate

60ml milk

For theTopping:

90g Butter

180ml (100g) sugar

60ml milk

200ml (70g) desiccated coconut

Method:

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.

Super Fast Cake

SUPER FAST CAKE

Notes:

I just love this recipe, I make it a lot, great when you have visitors that just pop in out the blue.  I usually just sprinkle it with some coconut or spread jam over the top, when there is not even time to make icing.  

Mix together:

1 cup Cake Flour

1 cup Castor Sugar (or normal)

20ml Baking powder

5ml Salt

In a separate bowl mix:

1 cup warm water (not hot)
40ml Cocoa (can leave out for  vanilla cake or add lemon juice or coconut to dry ingredients)

2 eggs

¼ cup oil (62.5ml)

5ml Vanilla essence

Method:

Mix wet ingredients into dry ingredients with a wooden spoon. 

Put mixture into a greased 4cm by 20cm round glass or microwave proof dish

Microwave on high for approx 8 to 10 minutes