Mango & Coconut Yoghurt Cake
A slice of sunshine, finished with a zesty kiss.
Ingredients:
- For the cake:
- 200g plain full-fat yoghurt
- 150g caster sugar
- 3 large eggs
- 120ml coconut oil, melted and cooled
- 3 tsp vanilla extract
zest of 3 limes - 240g cake flour
- 2t baking powder
- ¼t fine salt
- 60g desiccated coconut
- 200g ripe mango, peeled and diced small
- Lime yoghurt drizzle:
- 120g icing sugar, sifted
- 2–3t thick plain yoghurt or coconut yoghurt
- 1–2t fresh lime juice
lime zest, to finish
How To Make Mango & Coconut Yoghurt Cake
- Preheat the oven to 170°C. Coat a baking dish with non-stick kitchen spray.
- Whisk the yoghurt, sugar and eggs together until smooth and lightly aerated.
- Add the melted coconut oil, vanilla and lime zest and whisk to combine.
- Sift the flour, baking powder and salt together.
- Fold into the wet mixture gently until just incorporated.
- Fold in the desiccated coconut, followed by the diced mango.
- Spoon the batter into the prepared tin and smooth the surface.
- Bake for 40–50 minutes, until golden and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 15 minutes, then lift out and cool completely on a rack.
For the drizzle: - Whisk the icing sugar, yoghurt and lime juice together until smooth and pourable.
- Spoon the drizzle over the cooled cake, allowing it to fall naturally over the edges. Finish with lime zest.
Chefs Tip: Let the cake cool completely before adding the yoghurt drizzle, or it will melt and soak into the sponge.