Mango Upside-Down Cake

 

I am in love with this cake.

 

This recipe came about when I found that a batch of mangoes that we had bought wasn’t very sweet and not so nice to eat fresh. The solution? Bake with them. An upside-down cake was a particular good choice as you caramelise the fruit that is on the bottom of the pan, hence making it sweeter.

So, inspired by the well-known pineapple upside-down cake, I decided to create something new and this cake was born! Coconut was a natural accompaniment to this exotic cake, and I also thought that using it would ensure that any excess moisture released by the mangoes would be absorbed by the desiccated  coconut, preventing a soggy cake. 

All-in-all, however, I think this cake speaks for itself! I did have to use cup measurements as I was toggling the recipe around, however. Whilst my non-British readers should have no problem with this, I would recommend getting some measuring cups if you are used to metric measurements so that you can also try American recipes- they are a great addition to any cook’s kitchen.

I would love it if you could give this cake a try and if you could let me know how it goes! This recipe has been inspired, tested and tried by me and I can guarantee that you will get an excellent result! 🙂

Ingredients

• 10 tablespoons unsalted butter, melted
• 2/3 cup light brown sugar
• 2 large mangoes, peeled, sliced
• 1/2 cup caster sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 1/4 cups plain flour
• 1/4 cup desiccated coconut
•  1 1/4 teaspoons baking powder
•  Preheat oven to 180C. Pour 4 tablespoons melted butter into 20cm cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.

 

• In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk and vanilla extract. In a small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Pour into pan over fruit and smooth the top.

 

• Bake until golden and a toothpick inserted into center comes out clean, 40- 45 minutes. Let cake cool in pan for around half an hour. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.