Coconut and mango cake with cardamom ice cream recipe
 This delicious cake is fully of fruity flavour and tastes wonderful with the spice-infused ice cream. 350ml/12fl oz full-fat milk150ml/5fl oz double cream6–7 cardamom pods, seeds removed and ground5 free-range egg yolks100g/3½oz caster sugarpinch salt 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 120g/4¼oz plain yoghurt50ml/2fl oz coconut oil, melted150g/5½oz soft light brown sugar3 free-range eggs120g/4¼oz desiccated coconut50g/1¾oz plain flour1 tsp baking powder1 ripe mango, chopped into 1cm/½in chunkssmall handful coconut flakes, to decorate 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 Method To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin.Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean.Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Serve the cake in slices, warm or at room temperature, with the ice cream. To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin. Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean. Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean. Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Serve the cake in slices, warm or at room temperature, with the ice cream. Serve the cake in slices, warm or at room temperature, with the ice cream.