Nadiya Hussain served up a delicious fresh mango and coconut layered cake with toasted coconut, yoghurt, a German buttercream filling and topped with sweet mango puree on Nadiya Bakes.

The ingredients are: butter, for greasing, 50g desiccated coconut, 1 mango, peeled and thinly sliced lengthways, 400g Greek-style yoghurt, plus extra to serve, 300g caster sugar, 7 free-range eggs, lightly beaten, 400g self-raising flour, 1 tsp baking powder and pinch salt.

For the German buttercream: 150ml full-fat milk, 100g caster sugar, 3 free-range egg yolks, 1 tbsp cornflour, 350g unsalted butter, at room temperature and ½ tsp vanilla extract.

For the decoration: 25g coconut chips or desiccated coconut, toasted and 150g mango pulp, plus extra to serve.

See recipes by Nadiya in her book titlede: Nadiya Bakes available from Amazon now.