Coconut & mango sponge

Coconut & mango sponge

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(35 ratings)

Prep: 20 mins Cook: 30 mins


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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


  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.

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Comments, questions and tips

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DawnKnowles's picture
28th Jun, 2020
Beautiful cake, I used plain Greek yoghurt instead of coconut as I bought that in error - it was still delicious. I also added in a small box of fresh blueberries as they needed using up. The cake was moist and tasty, the crunchy top was delicious xx the mango creates little fibres which look like hairs, but once I reassured the family that they were mango fibres, it was all eaten!! Thank you
27th Jul, 2019
I love this recipe as it is so versatile and makes a delicious and moist cake. I have replaced the mango with peaches, pineapple and cranberries. I have added more desiccated coconut to plain yogurt when I didn’t have coconut yogurt and have not had one failure so far with the different combinations.
12th Feb, 2019
so easy and yet delicious results. It was the favourite of a selection of cakes i took to my colleageus at work. I made a very thin watery icing which i drizzled on the top - just enough to stick the coconut too. defintl on my favourites list. I follwed the insturctins exaclty - no tweaks and found it cooked perfectly in the allotted time.. Not quite sure why other reviewers have had a problem.
GeenaLeonard's picture
9th Dec, 2018
Really tasty! In my experience it took more like 50mins to cook but was just lovely
27th Mar, 2018
So easy, so versatile, so 5 stars. I enjoy a cake and this one is up there with the best. I made a second to use up left over mango and raspberries. I saved the juice from both and reduced with a bit of sugar to make a syrup. Poured syrup into paper lined tin, added the fruit and the cake mixture. Cooked for about 40 mins. OMG. This will be repeated several times I think. I know it’s only an upside down cake, but no, not only. It’s the best, Cassie Best, upside down cake.
12th Jun, 2016
So good and so easy to make. Amazing warm from the oven
2nd Feb, 2016
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 :)
8th Nov, 2014
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!
28th Aug, 2014
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.
6th Apr, 2014
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!


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14th Mar, 2014
I found blending the mango instead of having pieces made it just as good.
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