This recipe brings together the brightness of citrus, the depth of chocolate and the moreish texture of coconut, to form a very satisfying cake. You can use regular oranges instead of tangerines, and swap out the dark chocolate for milk chocolate if you prefer. Top with a scattering of crushed Fresh As Mandarin Segments for a beautiful extra zing.

• Prep time: 20 minutes
• Bake time: 30 minutes
• Read in time: 2 hours

Serves 12 

For the cake

• 150g butter, at room temperature
• 200g caster sugar
• 1 tsp vanilla extract
• 4 free range eggs, room temperature
• 50ml light olive oil
• 180g plain all-purpose white flour
• 60g ground almonds
• 30g cup fine desiccated coconut
• ½ tsp sea salt
• 2 ½ tsp baking powder
• Zest and juice of 2 tangerines or small oranges
• 180g / ¾ cup plain, unsweetened yogurt at room temperature
• 100g dark chocolate, buttons or chopped into small chunks

For the icing

• 70g dark chocolate, buttons or chopped into small chunks
• 150g butter, at room temperature
• 220g icing sugar
• 1 tsp vanilla extract
• 100g cream cheese

For the decorations

• 30g fine desiccated coconut
• 30g packet of Fresh As Mandarin segments

Directions

Preheat the oven to 180°C fan bake. Line 2 x 22cm cake tins with baking paper.

To make the cake, in the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.

Beat in the eggs one by one, mixing well before adding in the next. Next beat in the oil.

In a large bowl combine the flour, ground almonds, coconut, salt and baking powder

In 2 parts, fold in the dry ingredients and mix until just combined.

Now, fold through the zest and juice along with the yogurt.

Finally, fold in the chocolate chips / chunks. Be very careful not to overmix.

Evenly divide the batter between the 2 tins and spread out to the sides.

Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

Allow the cakes to cool for about 10 minutes in the pans before turning out onto a cooling rack.

Meanwhile, make the icing. First, carefully melt the chocolate in the microwave or over a bain marie and set aside to cool.

In the bowl of a stand mixer, cream the butter, icing sugar and vanilla until very pale, light and fluffy. Add the cream cheese little by little and continue beating until the icing is completely smooth.
Fold the cooled melted chocolate through the icing.
When the cakes are fully cooled, spread some chocolate icing onto one layer using an offset palette knife. Place the other layer on top of this and neatly ice the top.

To decorate, scatter over the coconut and crushed up Fresh As Mandarin segments however you like. 

Refrigerate in an airtight container for up to 3 days.