Mango Coconut Upside-Down Cake

A tropical twist on a classic dessert, this Mango Coconut Upside-Down Cake features caramelized mangoes paired with a light coconut sponge, providing a refreshing alternative perfect for summer gatherings.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

1/4 cup unsalted butter

1/2 cup brown sugar

1 large mango, peeled and sliced

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup coconut milk

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup shredded coconut

Instructions

1. Preheat oven to 350°F (175°C).

2. Melt butter in a 9-inch round cake pan over low heat.

3. Sprinkle brown sugar evenly over the melted butter.

4. Arrange mango slices in a single layer on top of the sugar.

5. In a medium bowl, whisk together flour, baking powder, and salt.

6. In a large bowl, beat together granulated sugar, coconut milk, vegetable oil, eggs, and vanilla extract until smooth.

7. Gradually add the flour mixture to the wet ingredients, stirring until just combined.

8. Gently fold in the shredded coconut.

9. Pour the batter over the mango slices in the pan.

10. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

11. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

12. Serve warm or at room temperature.

Storage

Store in an airtight container at room temperature for up to 3 days.

Reheating

Reheat slices in a microwave for 20-30 seconds for a warm serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.