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Dinner with Rukmini
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Coconut and Mango Yogurt Cake
Introduction from Rukmini Iyer
I ate three slices of this cake standing up at the counter the first time it came out of the oven – it’s that good. The yogurt, along with the desiccated coconut, makes this a wonderfully light sponge under the roasted mango; I’d consider serving it for breakfast.
Ingredients
Essential kit
You will need: a lined 20cm x 26cm roasting tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Whisk the yogurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time.
Gently fold in the desiccated coconut, plain flour and baking powder, taking care not to overmix. Spoon the batter into a lined 20cm x 26cm roasting tin.
Scatter the chopped mango all over the batter – don’t worry if it looks like a bit too much for the cake, the cake will rise up around it.
Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean.
Leave the cake in the tin for 5 minutes, then gently lift it out on to a wire rack and leave to cool briefly before scattering over the coconut flakes and serving warm or at room temperature.
Any leftovers should be stored in the fridge: you can gently warm the slices in the microwave as needed.
FOR GLUTEN-FREE: Substitute the plain flour for a good brand of gluten-free blended flour (I like Freee plain flour from Doves Farm).
FOR DIABETICS: Replace the soft light brown sugar with 70g xylitol.
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