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Coconut & mango sponge

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

  • Prep: 20 mins
    Cook: 30 mins
  • Cuts into 12 squares
  • Easy
  • Cuts into 12 squares
  • Easy
  • Calories 360
  • Carbohydrates 36
  • Saturated Fat 14
  • Sugar 24
  • Protein 5
  • Fat 22
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 360
  • Carbohydrates 36
  • Saturated Fat 14
  • Sugar 24
  • Protein 5
  • Fat 22
  • Fibre 3
  • Salt 0.5

Ingredients

  • 425g can sliced mangoes 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

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.

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