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Coconut & mango sponge

Coconut & mango sponge

A star rating of 4.7 out of 5.44 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per square


  • 425g can sliced mango in syrup, drained
  • 200g butter , softened
  • 225g golden caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • 50g desiccated coconut , plus 3 tbsp for sprinkling
  • 140g Greek-style coconut yogurt


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2014

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A star rating of 4.7 out of 5.44 ratings

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