Coconut and Mango Sponge
Soft and moist coconut and mango sponge with juicy mango pieces, baked into a golden traybake. A tropical twist on a classic cake, perfect for gatherings or everyday treats.
Every now and then, I like to bake something that feels tropical and uplifting, even if the weather outside says otherwise. This coconut and mango sponge has quickly become one of my favorite traybakes to prepare. The soft sponge, with its gentle coconut flavor, is perfectly balanced by sweet bursts of mango. It is the kind of cake that reminds you of sunshine and holidays, even when you are enjoying it at the kitchen table with a cup of tea.
The first time I baked this, I wanted to make something that would stand out for a family gathering without keeping me tied to the kitchen all afternoon. My family loved it instantly. The golden top with its sprinkle of coconut gave a lovely crunch, while the mango added a bright, juicy sweetness. It was light enough to enjoy after dinner but also filling enough to have as a snack with coffee. My wife even suggested that I wrap up a few squares for our neighbors, and they asked me for the recipe the very next day.
This is a recipe that feels special but is practical enough for busy households. It uses canned fruit and coconut yogurt, which means you do not need to spend extra time searching for hard to find ingredients. Simple, comforting, and full of flavor, this traybake is one that will be enjoyed again and again.
Questions you may have about this recipe
Can I use fresh mango instead of canned?
Yes, but make sure it is ripe and cut into small chunks.
Can I freeze this cake?
Absolutely. Once cooled, wrap the squares individually and freeze for up to two months.
What type of coconut works best?
Desiccated coconut works perfectly, but you can also use shredded if you prefer a bit more texture.
Can I use regular yogurt instead of coconut yogurt?
Yes, plain or Greek yogurt works fine, though you may lose a little of the coconut flavor.
How long will it keep?
Stored in an airtight container, it will stay fresh for three days at room temperature.
What you need to make Coconut and Mango Sponge
250g self raising flour
200g caster sugar
200g unsalted butter, softened
3 large eggs
150g coconut yogurt
1 tsp vanilla extract
1 can of mango slices, drained and chopped
50g desiccated coconut
Tools
Mixing bowl
Electric mixer or whisk
Baking tray (lined with parchment)
How to make Coconut and Mango Sponge
Preheat your oven to 180C and line a baking tray with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Fold in the flour and coconut yogurt until combined.
Pour half the mixture into the tray, scatter the mango pieces evenly, then cover with the remaining mixture.
Smooth the top and sprinkle with desiccated coconut.
Bake for 35 to 40 minutes until golden and a skewer comes out clean.
Leave to cool before cutting into squares.
Tips
Make sure the mango is well drained to avoid excess moisture in the sponge.
Add a handful of white chocolate chips for a sweeter variation.
Serve with a spoonful of extra yogurt for a light dessert.
This traybake works wonderfully for parties or bake sales since it cuts neatly into portions.
For a more tropical flavor, try adding a splash of lime zest to the batter.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a real treat. My friends at church bake sale loved it and asked for the recipe.” – Linda R.
⭐️⭐️⭐️⭐️ “Easy to make and delicious. I added some lime zest and it worked really well.” – Barbara T.
⭐️⭐️⭐️⭐️⭐️ “My grandchildren enjoyed this so much. The mango made it moist and fruity.” – Sheila W.
⭐️⭐️⭐️⭐️⭐️ “I thought it might be too sweet but it was just right. I will definitely make it again.” – Ruth H.
⭐️⭐️⭐️⭐️⭐️ “I am not much of a baker but this was straightforward and came out beautifully.” – James C.
Printable Recipe
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Coconut and Mango Sponge
Soft and moist coconut sponge with juicy mango pieces, baked into a golden traybake. A tropical twist on a classic cake, perfect for gatherings or everyday treats.
Ingredients
- 250g self raising flour
- 200g caster sugar
- 200g unsalted butter, softened
- 3 large eggs
- 150g coconut yogurt
- 1 tsp vanilla extract
- 1 can of mango slices, drained and chopped
- 50g desiccated coconut
- Tools
- Mixing bowl
- Electric mixer or whisk
- Baking tray (lined with parchment)
Instructions
- Preheat your oven to 180C and line a baking tray with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Fold in the flour and coconut yogurt until combined.
- Pour half the mixture into the tray, scatter the mango pieces evenly, then cover with the remaining mixture.
- Smooth the top and sprinkle with desiccated coconut.
- Bake for 35 to 40 minutes until golden and a skewer comes out clean.
- Leave to cool before cutting into squares.
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