Mango Coconut Upside-Down Cake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
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This Mango Coconut Upside-Down Cake is a tropical delight that flips the classic upside-down cake on its head with a burst of mango and coconut flavors. It's perfect for summer gatherings or when you just want a slice of sunshine on your plate. Let's dive into this easy, breezy recipe that brings a taste of paradise to your kitchen.

Ingredients for Mango Coconut Upside-Down Cake

Butter is used to create a luscious caramel layer when combined with brown sugar, which will coat the mango slices. Brown sugar adds depth with its molasses notes, perfectly complementing the fruit. Mango is the star, offering its juicy sweetness and vibrant color. All-purpose flour is the foundation of the cake, providing structure. Baking powder helps the cake rise, ensuring a fluffy texture. A pinch of salt enhances all the other flavors. Granulated sugar sweetens the cake batter itself. Coconut milk and shredded coconut infuse the cake with a creamy, tropical flavor. Finally, vegetable oil, eggs, and vanilla extract contribute to a moist, fragrant cake.

Tips & Tricks

  • If your mango is particularly juicy, lightly blot the slices with a paper towel before arranging them in the pan to avoid excess moisture.
  • To easily invert the cake, place the serving plate upside down on top of the pan, then flip both together in one swift motion.
  • Use a serrated knife for cutting to get clean, neat slices without tearing the mango.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of freshness, garnish with a sprinkle of lime zest or some fresh mint leaves. If you're serving it as a brunch treat, a side of fresh berries complements it beautifully.

Frequently Asked Questions

Can I use a different fruit instead of mango?
Absolutely! Pineapple or peaches would work well, but keep in mind that the flavor profile will change.
Is there a substitute for coconut milk?
If you're out of coconut milk, whole milk or almond milk can be used, though you'll lose some of the coconut flavor.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Mango Coconut Upside-Down Cake Recipe Walkthrough

Preheat your oven to 350°F (175°C). Start by melting the butter directly in a 9-inch round cake pan over low heat. Once melted, sprinkle the brown sugar evenly over the butter to create a smooth layer.

Arrange the mango slices in a single layer on top of the sugar. Try to cover as much of the base as possible, slightly overlapping the slices if necessary to ensure every bite has some mango.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the granulated sugar, coconut milk, vegetable oil, eggs, and vanilla extract until smooth and fully combined.

Gradually incorporate the dry ingredients into the wet mixture, stirring just until you see no more streaks of flour. Be careful not to overmix. Gently fold in the shredded coconut until evenly distributed throughout the batter.

Pour the batter over the mango slices in the pan, using a spatula to spread it evenly to the edges. Place the cake in the oven and bake for 35-40 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate. The buttery caramel and mango will now be on top. Serve warm or let it cool to room temperature — it's delicious either way!

Why You'll Love This Recipe

  • Combines the sweetness of mango with the rich, nutty flavor of coconut.
  • Simple enough for a weekday treat but impressive enough for guests.
  • A versatile dessert that can be served warm or at room temperature.
  • No mixer needed — just a few bowls and a whisk.

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

Step-by-step 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.

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