Cheap-as-chips veggie pizza
This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough
Coconut & mango sponge
Cuts into 12 squares
Easy
Prep:
Cook:
This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale
Skip to ingredients
- 425g can sliced mangoin syrup, drained
- 200g buttersoftened
- 225g golden caster sugar
- 4 large eggs
- 200g self-raising flour
- 50g desiccated coconutplus 3 tbsp for sprinkling
- 140g Greek-style coconut yogurt
Nutrition: per square
- kcal360
- fat22g
- saturates14g
- carbs36g
- sugars24g
- fibre3g
- protein5g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
step 2
Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.
