Name: Yoghurt cake with coconut
Prep time: 15 min
Total time: 15 min
Yield: makes 1 medium loaf serving
Cuisine: Bake
Ingredients: 500 ml white bread flour; 2,5 ml salt; 10 ml Baking powder; 5 ml Bicarbonate of soda; 3 ml mixed spice ground; 5 ml ginger ground; 10 ml cinnamon ground; 3 eggs extra-large; 250 ml demerara sugar or sweetener combined with inulin; 80 ml butter melted; 375 ml plain yoghurt double cream; 125 ml plain yoghurt double cream; 125 ml demerara sugar or sweetener combined with inulin; 200-250 ml desiccated coconut; to serve to serve; extra plain full-cream yoghurt, desiccated coconut and edible flowers (optional)

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Ingredients (16)

CAKE

500 ml	white bread flour
2,5 ml	salt
10 ml	Baking powder
5 ml	Bicarbonate of soda
3 ml	mixed spice — ground
5 ml	ginger — ground
10 ml	cinnamon — ground
3	eggs — extra-large
250 ml	demerara sugar or sweetener combined with inulin
80 ml	butter — melted
375 ml	plain yoghurt — double cream

TOPPING

125 ml	plain yoghurt — double cream
125 ml	demerara sugar or sweetener combined with inulin
200-250 ml	desiccated coconut
	to serve — to serve
	extra plain full-cream yoghurt, desiccated coconut and edible flowers (optional)

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Method:

Preheat
the oven to 180°C. Grease a medium loaf tin well with non-stick spray.

1. Cake: Sift
all the dry ingredients together.

2. In a
large bowl, whisk the eggs and sugar/sweetener until light and fluffy. Add the
butter and yoghurt and beat until well combined.

3. Sift
the dry ingredients into the yoghurt mixture and fold in until smooth.

4. Transfer to the prepared loaf tin and bake for about 45 minutes or
until a testing skewer inserted into the middle comes out clean. Cool a little
in the tin, then transfer to a wire rack. Turn over and transfer to a baking sheet.

5. Topping: Mix all the ingredients, adding just enough coconut to make a thick spreadable mixture.
Spoon onto the cake.

6. Heat
the oven grill and grill until the topping starts turning brown. Set aside to
cool completely.

7. To
serve: Decorate with dollops of extra yoghurt, desiccated coconut and a few
flowers (if using),and
serve.