425 g can sliced mangoes in syrup, drained
200 g butter, softened
225 g golden caster sugar
4 large eggs
200 g self-raising flour
50 g desiccated coconut plus 3 tbsp for sprinkling
140 g Greek-style coconut yoghurt
- Heat oven to 180C/160C fan. Grease and line a 20 × 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
- Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yoghurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean.
- Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yoghurt, or just as good cold. Keeps in a tin for up to 3 days.