Mango-Coconut Cake With Yogurt-Lime Cream - cooking recipe

Ingredients

3 cups ripe firm mangoes, diced in 1/2-inch pieces
1 cup unsweetened large flaked coconut
2/3 cup packed brown sugar
2 teaspoons grated orange zest (for topping)
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
cake
1 tablespoon grated orange zest
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
2 eggs, lightly beaten
1/3 cup milk
1/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla
1 cup plain yogurt
1 tablespoon lime juice
2 teaspoons grated lime zest
1/2 cup whipping cream
2 tablespoons icing sugar

Preparation

Pre heat oven to 350.
Stir together mango, coconut, brown sugar, orange peel, cinnamon and nutmeg: reserve for topping.
Mix flour, sugar and baking powder in a large bowl. Mix eggs with milk, orange juice, orange peel ,melted butter and vanilla in a separate bowl. Add to flour mixture and mix just until smooth(batter will be thick).
Spread batter evenly in a greased 9x13 cake pan. Spread mango mixture evenly over batter. Bake in preheated oven for 35-40 minutes until lightly browned on top and firm to the touch.
Great with ice cream or Yogurt Lime Cream as below:
Stir together yogurt lime juice and peel.
Whip cream and add icing sugar.
fold cream into yogurt mixture. ( can be refridgerated for up to two hours before serving) Serve along side cake.