Mango and coconut cake
Ingredients
- butter, for greasing
- 50g/1¾oz desiccated coconut
- 1 mango, peeled and thinly sliced lengthways
- 400g/14oz Greek-style yoghurt, plus extra to serve
- 300g/10½oz caster sugar
- 7 free-range eggs, lightly beaten
- 400g/14oz self-raising flour
- 1 tsp baking powder
- pinch salt
- 150ml/5fl oz full-fat milk
- 100g/3½oz caster sugar
- 3 free-range egg yolks
- 1 tbsp cornflour
- 350g/12oz unsalted butter, at room temperature
- ½ tsp vanilla extract
- 25g/1oz coconut chips or desiccated coconut, toasted
- 150g/5½oz mango pulp, plus extra to serve
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