Coconut & Mango Yoghurt Cake
Rukmini Iyer's 'Roasting Tin' series has been a huge success so the sweet-toothed among you will be thrilled that there's now a book devoted to desserts and cakes - The Sweet Roasting Tin. I chose this recipe on the grounds that it would double as either. I reckon it would be a particularly good finale to a curry night.
Rukmini writes: I" ate three slices of this cake standing up at the counter the first time it came out of the oven – it’s that good. The yogurt, along with the desiccated coconut, makes this a wonderfully light sponge under the roasted mango; I’d consider serving it for breakfast."
Prep: 15 minutes
Cook: 30–35 minutes
120g natural full-fat yogurt
50ml coconut oil, melted
150g soft light brown sugar
3 medium free-range eggs
120g desiccated coconut
50g plain flour
1 teaspoon baking powder
1 ripe mango, chopped into 1cm chunks
Preheat the oven to 160C fan/180C/gas 4. Whisk the yogurt, 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 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.
FOR GLUTEN-FREE: substitute the plain flour for a good brand of gluten-free blended flour (I like Freee self-raising flour from Doves Farm).
FOR DIABETICS: substitute the soft light brown sugar with 75g xylitol.
What to drink: If you're feeling indulgent a glass of Sauternes or similar sweet Bordeaux would be delicious with this. Or, a late harvest sauvignon blanc. See also The best wine pairings for mangoes and mango desserts
Extracted from: The Sweet Roasting Tin (One Tin Cakes, Cookies & Bakes) by Rukmini Iyer (Square Peg) September 2021, £18.99. Photography by David Loftus
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