Coconut Mango Sponge Recipes

COCONUT & MANGO SPONGE

Coconut & mango sponge image

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

Provided by Cassie Best

Categories Dessert, Treat

Time 50m

Yield Cuts into 12 squares

Number Of Ingredients 7

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 360 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

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