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Coconut, lime and mango traybake
Serves 20 | prep 20 mins | total time
Coconut, lime and mango traybake
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Serves 20 | prep 20 mins | total time
Made with coconut sugar, this has a lovely tropical flavour – and at just 12g of sugar and 233 calories per serving, it's a lighter choice than many ready-made cakes. We’ve swapped calorie-laden buttercream for a delicious Greek-yogurt topping
Rate
Nutritional information (per serving)
Calories
233Kcal
Fat
15gr
Saturates
9gr
Carbs
21gr
Sugars
12gr
Fibre
1gr
Protein
4gr
Salt
0.2gr
Ingredients
- 50g desiccated coconut
- 225g soft unsalted butter
- 175g coconut sugar (or light brown soft sugar)
- 4 large eggs, beaten
- 225g self-raising flour
- ½ tsp baking powder
- finely grated zest of 2 limes, juice of 1
- 2 tsp vanilla extract
- 1-2 tbsp milk
For the topping
- 25g coconut flakes
- 300g thick Greek yogurt, straight from the fridge
- 2 tbsp clear honey
- zest 1 lime, plus 1 tsp juice
- 25g dried mango
Step by step
Get ahead
Make the cake up to a day ahead. Once cool, store in an airtight container. Ice and decorate just before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 20cm x 30cm traybake tin with baking paper. Spread the desiccated coconut out on a baking tray, and spread the coconut flakes for the topping out on a second. Bake both for 3-5 minutes until lightly toasted – keep an eye on them, as coconut turns quickly. Tip onto separate plates to cool.
- Whisk the butter and coconut sugar together until pale and creamy, then begin to gradually whisk in the beaten eggs. If the mixture starts to curdle, add a couple of tablespoons of flour. Fold in the remaining flour, baking powder, a pinch of fine salt, the cooled desiccated coconut, lime zest and juice and vanilla extract until well combined. If the mixture seems too stiff, add the milk to loosen.
- Scrape into the traybake tin, level the surface and bake for 20-25 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- Once completely cool, make the frosting by mixing the yogurt with the honey and lime juice in a bowl. Spread on top of the cake, and scatter with the toasted coconut flakes, dried mango and lime zest.