把冻干芒果压缩，备用 Crush the freeze dried mango for later use
将椰子油和糖倒入大碗中，搅拌均匀 Mix the coconut oil and sugar in a large bowl
加入酸奶，搅拌均匀 Add in the yoghurt and mix well
加入蛋液，搅拌均匀 Add the eggs and mix well
筛入无麸质面粉、椰子粉和泡打粉 Sift in gluten free flour, coconut flour and baking powder
用刮刀翻边均匀成面糊 Mix into a smooth batter
加入冻干芒果 Add in the crushed freeze dried mango
加入柚子汁，搅拌均匀 Add in the yuzu juice and mix well
在烤盘上铺上油纸，倒入面糊 Pout the batter onto a baking tray lined with baking paper
将面糊在烤盘中均匀铺开（约1cm厚），放入预热180 ℃的烤箱烤20分钟左右至金黄色 Spread the batter on the tray evenly to ~1cm thickness and bake in a 180 ℃ preheated oven for about 20 minutes until golden
出炉后在晾架上晾凉 Cool the cake on a wire rack after baking
用圆形模具刻出形状 Use a round cutter to cut out even pieces
奶油制作：在酸奶中加入糖粉和柚子汁，搅拌均匀 Icing: mix icing sugar and yuzu juice into the yoghurt
在蛋糕胚上均匀涂抹一层奶油后放上下一层蛋糕（根据喜好选择层数） Spread some icing evenly onto a layer of cake and repeat a few time depending on the layers wanted
最后用芒果装饰后，就可以享受美味啦 Finish by decorating with a piece of dried mango 🥭😍
这里的烤盘尺寸为 32cm x 22cm Sized of baking tray used is 32cm x 22cm 蛋糕糊在烤盘上一定要分布均匀，特别要注意外围，不然成品会在中间部分过厚 Spread the batter on the tray, especially on the edges, otherwise the a central parts would be too thick 可以用同等量的低筋面粉代替 Same amount of cake flour can be replaced to non gluten free cakes