Recipes | Coconut & Mango Yoghurt Cake


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."

Serves: 8

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

If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.

You may also enjoy …

Comments: 0 (Add)

Recent posts …

Never miss a post!

About FionaAbout FionaEvents and appearancesEvents and appearancesWork with meWork with me