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200g plain flour
100g skimmed milk powder
¼ cup sweetened desiccated coconut
160g icing sugar (confectioner’s sugar)
1 tbsp vanilla extract (or the seeds from 1 fresh vanilla pod)
100g butter, softened
2 tsp’s baking powder
1 tsp bicarbonate of soda
½ cup plain natural yogurt
½ cup water
½ cup milk
METHOD:
1. Sift together the plain flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.
2. In a separate bowl cream together the icing sugar, vanilla and butter.
3. Gently mix in half of the sifted flour mixture.
4. Add the milk and water and mix until there are not any lumps (but don’t overwork it).
5. Add the yogurt and the remaining sifted flour mixture and coconut then fold these in using a metal spoon. Take care not to beat it too much.
6. Grease and line three 6X1inch cake tins and divide the mixture equally between them.
7. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.
8. When cooked, remove from the oven and allow to cool on a wire rack.