Name: Super yoghurt cake
Cook time: 50 min
Total time: 50 min
Yield: serving
Cuisine: Bake
Ingredients: 125.00 g butter soft; 190.00 ml sugar; 2.00 eggs just the yolks; 2.00 ml Bicarbonate of soda sifted; 125.00 ml yoghurt plain; 250.00 ml flour cake; 2.00 ml Baking powder; salt pinch; 3.00 eggs white; 5.00 ml vanilla essence; 100.00 g milk chocolate; 30.00 ml milk; 65.00 ml butter; 125.00 ml sugar; 45.00 ml cream; 125.00 ml coconut; 2.00 ml vanilla essence

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Ingredients (17)

CAKE

125.00 g	butter — soft
190.00 ml	sugar
2.00	eggs — just the yolks
2.00 ml	Bicarbonate of soda — sifted
125.00 ml	yoghurt — plain
250.00 ml	flour — cake
2.00 ml	Baking powder
	salt — pinch
3.00	eggs — white
5.00 ml	vanilla — essence
100.00 g	milk chocolate
30.00 ml	milk

TOPPING

65.00 ml	butter
125.00 ml	sugar
45.00 ml	cream
125.00 ml	coconut
2.00 ml	vanilla — essence

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Method:

Preheat the oven to 180 ºC and spray a 20 cm loose-bottomed cake tin with non-stick spray.
Beat the butter and sugar together until light and creamy. Add the egg yolks one at a time, beating well after each addition.
Dissolve the bicarbonate of soda in the plain yoghurt and add to the butter mixture. Sift the cake flour, baking powder and salt over the mixture and fold in. Beat the egg whites until the mixture forms soft peaks and fold into the butter mixture. Add the vanilla essence.
Turn the batter into the prepared cake tin, spreading evenly.
Heat the chocolate and milk, stirring until the chocolate has melted. Spoon the mixture over the cake batter in the tin. Bake for 40-60 minutes until a testing skewer comes out clean.
Place the butter, sugar and cream for the topping in a small saucepan and heat until the sugar has melted. Add the coconut and vanilla essence and mix well. Spoon the mixture over the hot cake and heat under the oven grill until the topping is lightly browned.
Cool slightly and remove from the cake tin. Cool completely on a wire rack and store in an airtight container.
Makes one small cake.