Coconut and Mango Yogurt Cake: a moist yogurt cake filled with mango and topped with coconut swiss meringue buttercream 💛
Hello bakers! It’s been feeling a lot like summer here in the UK and I am loving it! To match the sunny weather we’ve been having I give to you a summer inspired bake ☀️ What screams summer more than coconut and mango?! Bright and delicious and super scrumptious!
I’ve used dried mango in this recipe that I’ve brought back to life using fresh orange juice. Oh my gosh, the smell of the mango soaking up the orange juice is incredible!! I’d eat that just on its own, so good. As well as using dried mango I’ve also used coconut milk powder in the cake batter to add extra coconut flavour but if you can’t find any not to worry it’ll taste delicious without it! To add the coconut flavour I’ve used coconut yogurt, this worked so well with my Strawberry and Prosecco cake when the vanilla yogurt was the base flavour and it’s just as tasty using coconut yogurt.
Using yogurt adds a lovely moistness to the whole bake and although you get a closer texture it’s still so light and delicious. The dried mango really comes to life with the orange juice and then when baked it stays moist. The mango still has a bite to it and adds extra texture to the cake… super yum! I didn’t want to overpower the delicate flavours of coconut and mango with a topping that’s too sweet so I opted for swiss meringue buttercream. You know I all love this type of buttercream because it’s not too sweet and takes on flavour so well!! I’ve added desiccated coconut and more coconut milk powder into the buttercream and it’s so yum!
I have a whole video tutorial on my Instagram that shows you how to make swiss meringue buttercream… handy right?! 💛 Simple decoration finishes off this showstopper. Extra mango adorns the top of the cake and it looks incredible and tastes even better!
A Coconut and Mango Yogurt Cake really is a summer showstopper and I love it! Lovely delicate flavours and a soft sponge make this a delicious cake. I love that this cake isn’t too sweet, makes having a larger slice more acceptable!! I hope you love this recipe as much as I do! Happy Baking friends.
For the cake:
- 3 medium eggs
- 125g coconut yogurt (greek style or natural)
- 120ml vegetable oil (or any tasteless oil)
- 180g caster sugar
- 260g self raising flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 120g dried mango
- Juice of 1 large orange
- 2 tsp coconut milk powder
For the topping:
- 2 medium egg whites
- 150g caster sugar
- 200g unsalted butter, softened, cubed into 1 inch cubes
- 3 tbsp desiccated coconut
- 1 tsp coconut milk powder
- Extra desiccated coconut to decorate (optional)
- Chop the dried mango into rough 1cm cubes. Soak the mango in a bowl with the orange juice. Leave to soak for one hour.
- Preheat the oven to 170C fan/190C/Gas Mark 5. Line an 8 inch round baking tin with baking paper. Set aside.
- Whisk together the oil, yogurt and eggs. Whisk in the sugar and vanilla extract.
- Fold through the flour, coconut milk powder and baking powder.
- Fold through 3/4 of the soaked mango.
- Pour into the cake tin and bake for 30 – 40 minutes or until golden brown and when a skewer is inserted it comes out clean. To make sure it’s cooked in the middle you might need to cover it with foil after 30 minutes to stop it from browning too much.
- Turn the cake out onto a cooling rack and allow to fully cool.
- To make the buttercream; heat the egg whites and sugar in a glass bowl sitting over the top of a pan of boiling water. This is called a double boiler or bann-marie method. Be sure not to fill the pan with too much water, you don’t want the water touching the bottom of the glass bowl. Gently stir the egg whites and sugar together over the heat until the sugar has dissolved. You can check this by rubbing some of the mix between your fingers to check for any remaining sugar grains. To ensure egg whites are cooked the temperature should be 71C.
- Once the sugar has dissolved remove from the heat and using a stand mixer or hand whisk you need to whisk the mix for roughly 10 minutes until you have stiff peaks. The mixture should have cooled a lot by now too. Add in the butter in small chunks making sure each one has combined before adding the next chunk. You should have a lovely silky smooth buttercream at the end.
- Fold the desiccated coconut and coconut milk powder into the buttercream. Spread the buttercream over the cooled cake. Decorate the top with the remaining mango. Sprinkle over more desiccated coconut or press onto the sides of the cake like I have if you’d like. Enjoy! Keep in the fridge when warm as the buttercream may melt.
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