Coconut, lime and mango traybake
Serves: 20
Prep time: 20 minsTotal time: 
Recipe photograph by Mike English
Coconut, lime and mango traybake
Recipe by Lucy Jessop
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
Serves: 20
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
233Kcal
Fat
15gr
Saturates
9gr
Carbs
21gr
Sugars
12gr
Fibre
1gr
Protein
4gr
Salt
0.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
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.
