Coconut and mango yoghurt cake with cardamom ice cream

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves 8


By Rukmini Iyer
From Saturday Kitchen


For the cardamom ice cream

  • 350ml/12fl oz full-fat milk
  • 150ml/5fl oz double cream
  • 6–7 cardamom pods, seeds removed and ground
  • 5 free-range egg yolks
  • 100g/3½oz caster sugar
  • pinch salt

For the coconut and mango yoghurt cake

  • 120g/4¼oz plain yoghurt
  • 50ml/2fl oz coconut oil, melted
  • 150g/5½oz soft light brown sugar
  • 3 free-range eggs
  • 120g/4¼oz desiccated coconut
  • 50g/1¾oz plain flour
  • 1 tsp baking powder
  • 1 ripe mango, chopped into 1cm/½in chunks
  • small handful coconut flakes, to decorate
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