For a proper showstopper, look no further than Nadiya Hussain’s mango and coconut yoghurt cake with German buttercream.
“It’s like a cake made out of yoghurt,” the Great British Bake Off star explains. “It’s got mango puree and coconut and German buttercream, so it’s velvety smooth. That’s a really good one.”
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Nutrition Facts
Mango and coconut yoghurt cake with German buttercream
Amount Per Serving
Calories 732
Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 25g156%
Cholesterol 252mg84%
Sodium 81mg4%
Potassium 243mg7%
Carbohydrates 81g27%
Fiber 3g13%
Sugar 49g54%
Protein 15g30%
Vitamin A 1750IU35%
Vitamin C 10mg12%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Mango and coconut yoghurt cake with German buttercream
A knockout cake with a tangy rich frosting
Servings: 10
Calories: 732kcal
Equipment
- Two 20cm deep round cake tins
- Small pan
- Large mixing bowl
- Saucepan
- Bowl
- Large bowl
- Piping bag
Ingredients
For the cake
- butter for greasing the tins
- 50 g desiccated coconut
- 1 mango peeled and thinly sliced lengthways
- 400 g Greek yoghurt
- 300 g caster sugar
- 7 medium eggs lightly beaten
- 400 g self-raising flour
- 1 tsp baking powder
- a pinch of salt
For the German buttercream
- 150 ml whole milk
- 100 g caster sugar
- 3 egg yolks
- 1 tbsp cornflour
- 350 g unsalted butter at room temeraturer
- 1/2 tsp vanilla extract
For the decoration
- 25 g coconut chips or desiccated coconut, toasted
- 150 g mango pulp
To serve
- greek yoghurt
- extra mango pulp
Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Line the bases and grease two 20cm deep round cake tins.
- Toast the coconut in a small pan until it is golden and sprinkle into the bases of the cake tins, making sure to evenly distribute it. Toasting it will enhance the flavour (untoasted coconut is no different to the wood chip shavings I lay out for my rabbit). Add the mango in some sort of orderly fashion, straight on top of that coconut.
- The cake is an all-in-one method, so really easy. Pop the yoghurt into a large mixing bowl along with the sugar, eggs, flour, baking powder and salt and mix until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins a few times on the work surface to level off the top. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out and leave in the tins to cool for 15 minutes, then turn out and leave to cool completely.
- Meanwhile, make the buttercream by adding the milk to a saucepan with the sugar. As soon as it just comes to the boil, take off the heat and mix, making sure the sugar has melted. Now add the egg yolks to a bowl with the cornflour (and vanilla extract) and whisk. In a steady stream, pour in the hot milk mixture, making sure to stir all of the time. Pour the mixture back into the pan and heat gently until it all thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling-film and leave to cool, then chill in the fridge.
- When chilled, whisk the custard mix, then add a good tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipeable buttercream. Pop into a piping bag.
- Take the first cake, with the fruit side facing upwards, and arrange on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Pop the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls.
- Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.
Nutrition
Calories: 732kcal | Carbohydrates: 81g | Protein: 15g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 252mg | Sodium: 81mg | Potassium: 243mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1750IU | Vitamin C: 10mg | Calcium: 129mg | Iron: 3mg
Nadiya Bakes by Nadiya Hussain, photography by Chris Terry, is published by Michael Joseph
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