Lime juice, added both to the mixture and the icing sugar topping, saves this mango and lime yogurt cake from being one step beyond sweet and the yogurt helps to keep it moist. This straightforward recipe shows you how to make the cake from scratch and you will be rewarded for your efforts by its scrummy taste.
Serves 10
Takes over 1 hour
Per serving:
314kcals
12.5g fat (2.9g saturated)
4.4g protein
49.2g carbs
35.4g sugar
0.3g salt
1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 900g loaf tin. Snip most of the mango into pieces, reserving a few slices.
Keep in a cake tin for up to 4 days, or freeze in a plastic bag for up to 3 months.
2. Put half the lime zest, yogurt, sugar, oil, eggs, flour, baking powder and chopped mango into a large bowl. Beat with a wooden spoon until just smooth. Pour into the tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Turn out to cool on a rack.
3. Mix just enough of the lime juice with the icing sugar to give a thick, slightly runny icing. Pour over the cake, then top with the coconut, remaining lime zest and mango.
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