Coconut & mango sponge

Coconut & mango sponge

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Cuts into 12 squares
This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale

Nutrition and extra info

  • Freezable

Nutrition: per square

  • kcal360
  • fat22g
  • saturates14g
  • carbs36g
  • sugars24g
  • fibre3g
  • protein5g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 425g can sliced mango in syrup, drained
  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g golden caster sugar
  • 4 large egg
  • 200g self-raising flour
  • 50g desiccated coconut, plus 3 tbsp for sprinkling
  • 140g Greek-style coconut yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 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.

  2. 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 yogurt. 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 yogurt, or just as good cold. Keeps in a tin for up to 3 days.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (9)

Tal54's picture
5

So good and so easy to make. Amazing warm from the oven

triciaroo's picture
5

I made this today with tinned peaches instead of mango and I used soft brown sugar as this is what I had in the cupboard. I lay the slices of peaches on the bottom of the tin rather than incorporating into the mix and it turned out beautifully after 27 minutes in the oven. Not stodgy at all and not too sweet either. The coconut flavour is lovely and I'm already looking forward to trying it again with some different fruit :)

lorlane's picture
5

I made this today, and it was delicious! I did swap the mangos for peaches as its what I had in the cupboard but followed the recipe apart from that and I will definitely make this again. It's a lovely, moist and sweet sponge - it didn't last long which is a good sign!

sammarie's picture
1.25

I made this cake yesterday and I'm sad to say it's going in the bin... it is still undercooked, after 1 hr 30 mins cooking time. I'm not sure what when wrong! I made a few tweaks - used a large ripe mango instead of tinned, soaked the desiccated coconut beforehand but then dried it, white caster sugar not golden, and plain Greek yoghurt with a little vanilla extract - but nothing that is likely to result in needing such a long cooking time. I won't waste time and ingredients making it again. As someone else commented, the mango is 'lost' in the cake - the lumps just didn't work for me. Maybe laying slices on the top would improve it.

smcassidy's picture
5

just tried this and it is LOVELY! i am not very experienced with baking but this recipe was easy to follow and the cake turned out just as it looked in the pic. My husband really enjoyed it........I now have to make another!

saschlet's picture
3.75

This took me way longer than 30 minutes to bake, more like 60-75 minutes! Next time, I would layer the mango on the bottom and just pour the cake mix over the top to bake. It is less spongey and more brownie in consistency - not light and airy. I had no coconut yogurt so I used normal 0% Greek and added a tsp of natural coconut flavouring. Will try with peaches next time as the mango sort of broke up and got lost.

Nico_cook's picture
5

I made two yesterday, one for my friends and one for 'Sport Relief 2014' Bake-off in my office... I couldn't resist having a small bite: WOW!!! Delicious and so moist!! I recommend!!

Denise0086's picture
5

Excellent. Not too sweet, unusual, delicious flavours and easy and looks good.

hannahspruijt's picture
5

Wow! What a yummy cake! I live in Thailand and made this with 1 large fresh mango instead of canned (it's mango season and they're about 30p each!) ... this cake really worked well and the flavours just say 'Thailand' to me in yummy-cake-form!! Thanks GoodFood :)

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

curly232's picture
5

I found blending the mango instead of having pieces made it just as good.