This recipe first appeared in Woman’s Day.
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Ingredients
Frosting
Method
1.Preheat oven to 180°C.
2.Grease 2 x 22cm round cake tins. Line bases with baking paper.
3.Beat butter, vanilla and sugar in a bowl with an electric mixer until light and fluffy.
4.Beat in eggs, one at a time.
5.Stir in half the coconut, half the sifted flour, half the yoghurt and half the milk. Add remaining coconut, flour, yoghurt and milk, mixing until smooth.
6.Divide the batter between the two tins and bake for about 50 minutes or until a skewer comes out clean.
7.Stand cake in the tin for 10 minutes before turning onto a wire rack to cool.
8.For the frosting: In a bowl, combine cream cheese, icing sugar, butter and vanilla. Beat until light and fluffy.
9.Sandwich the cakes together with a ¼ of the frosting. Use the remaining frosting to cover the entire cake.
10.Sprinkle over extra coconut and decorate with mini Easter eggs.
Note
- The cake is lovely and moist, and keeps well. It can be made the day before.
