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Coconut and mango yoghurt cake with cardamom ice cream
Fruit and vegetables
1 ripe
mango
, chopped into 1cm/½in chunks
small handful
coconut
flakes, to decorate
Tins, packets and jars
50g/1¾oz
plain flour
Cooking ingredients
6–7
cardamom
pods, seeds removed and ground
100g/3½oz caster
sugar
pinch
salt
50ml/2fl oz
coconut oil
, melted
150g/5½oz soft light
brown sugar
120g/4¼oz
desiccated coconut
1 tsp
baking powder
Dairy, eggs and chilled
350ml/12fl oz full-fat
milk
150ml/5fl oz
double cream
5 free-range
egg yolks
120g/4¼oz plain
yoghurt
3 free-range
eggs
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