Name: Mango & Coconut Yoghurt Cake With German Buttercream
Prep time: 35 min
Cook time: 45 min
Yield: 10
Ingredients: For the cake; Butter, for greasing the tins; 50g/2oz desiccated coconut; 1 mango, peeled and thinly sliced lengthways; 400g/14oz Greek yoghurt; 300g/11oz caster sugar; 7 medium eggs, lightly beaten; 400g/14oz self-raising flour; 1 tsp baking powder; A pinch of salt; For the German buttercream; 150ml/¼pt whole milk; 100g/4oz caster sugar; 3 egg yolks; 1 tbsp cornflour; 350g/12oz unsalted butter, at room temperature; ½ tsp vanilla extract; For the decoration; 25g/1oz coconut chips or desiccated coconut, toasted; 150g/5oz mango pulp; To serve; Greek yoghurt and extra mango pulp

VMG Recipes