Coconut Mango Upside Down Cake

Ingredients:

  • 10 tablespoons (5 ounces) unsalted butter, divided, melted
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 2 large mangoes, peeled, sliced
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (6 1/4 ounces) all-purpose flour
  • 1/4 cup shredded sweetened coconut, chopped
  • 1 1/4 teaspoons baking powder

Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch 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. In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.

Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.

From Serious Eats

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s