Coconut and mango yoghurt cake recipe
The yoghurt, along with the desiccated coconut, makes this a wonderfully light sponge which is dotted with roasted mango.
Tips:
- For gluten-free: substitute the plain flour for a good brand of gluten-free blended flour (like Freee self-raising flour from Doves Farm).
- For diabetics: substitute the soft light brown sugar with 75g/2.6oz xylitol.
Ingredients
- 120 g natural full-fat yoghurt
- 50 ml coconut oil, melted
- 150 g soft light brown sugar
- 3 medium free-range eggs
- 120 g desiccated coconut
- 50 g plain (all-purpose) flour
- 1 tsp baking powder
- 1 ripe mango, chopped into 1cm/0.5inch chunks
- 4.2 oz natural full-fat yoghurt
- 1.8 fl oz coconut oil, melted
- 5.3 oz soft light brown sugar
- 3 medium free-range eggs
- 4.2 oz desiccated coconut
- 1.8 oz plain (all-purpose) flour
- 1 tsp baking powder
- 1 ripe mango, chopped into 1cm/0.5inch chunks
- 4.2 oz natural full-fat yoghurt
- 0.2 cup coconut oil, melted
- 5.3 oz soft light brown sugar
- 3 medium free-range eggs
- 4.2 oz desiccated coconut
- 1.8 oz plain (all-purpose) flour
- 1 tsp baking powder
- 1 ripe mango, chopped into 1cm/0.5inch chunks
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Preheat the oven to 160°C fan/180°C/350°F/gas mark 4.
- Whisk the yoghurt, coconut oil and sugar together until pale and fluffy, then beat in the eggs one at a time.
- Gently fold in the desiccated coconut, plain flour and baking powder, taking care not to overmix.
- Spoon the batter into a lined 20cm x 26cm (8 x 10inch) roasting tin.
- Scatter the chopped mango all over the batter – don’t worry if it looks like a bit too much for the cake, the cake will rise up around it.
- Transfer to the oven for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean.
- Leave the cake in the tin for 5 minutes, then gently lift it out on to a wire rack and leave to cool briefly before serving warm or at room temperature. Any leftovers should be stored in the fridge: you can gently warm the slices in the microwave as needed.
This recipe is from The Sweet Roasting Tin (One Tin Cakes, Cookies & Bakes) by Rukmini Iyer (Square Peg), 2 September 2021, £18.99 HB. Photography by David Loftus.
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