Name: Upside down mango cake with coconut
Prep time: 30 min
Total time: 120 min
Yield: makes 1 baking tin (23 cm / 9-inch or 10 slices)
Cuisine: Brazilian
Ingredients: 80 g coconut milk (1/3 cup or 2.8 oz); 80 g sugar (1/3 cup + 1 tbsp or 2.8 oz); 1 lemon (juice only); 1/2 tsp vanilla essence; 1 ripe mango; 115 g butter, softened at room temperature (1 stick or 4 oz); 165 g sugar (3/4 cups + 1 tbsp or 5.8 oz); 2 eggs; 90 g desiccated coconut (1 cup or 3.2 oz); 165 g all-purpose flour (1 1/3 cup or 5.8 oz); 140 g coconut milk (5/8 cup - 1 tbsp or 5 oz); 1 tsp baking powder

Upside down mango cake with coconut

Upside down mango cake with coconut, why you so gooooooood. It is impossible to get over how pretty and sunny this Upside down mango cake with coconut is. And that’s exactly how your loved ones will feel when you will place your beautiful serving plate with a slice of this fantastic, forever memorable cake in front of them, oh yes, this mango cake impresses and stays in your memory for a long time, if not forever. We always say this is the perfect late autumn, winter cake because it’s bright yellow and somehow manages to fill any room with joy, positivity and mango - coconut aroma. I know, I didn’t know food can brighten up a room either, but this one can. Made with only 10 simple ingredients which isn’t a whole lot for a cake as tasty as this one. What makes this cake even more special is the pattern the thin mango slices create. The sky is the limit and you can get super creative with the pattern. Made in 2 hours from start to finish but it stays incredible soft, moist and tasty for up to three days. Perfect for any kinds of celebrations and also holidays like Christmas or New Year’s eve celebrations.

How to make Upside down mango cake with coconut?

Coconut milk - Coconut milk adds a rich coconut flavor in syrup and in the batter as well. Its dense consistency is a lovely addition in the cake.

Vanilla - Vanilla is exotic the same as coconut and mango are in our area so they complement each other beautifully. You can either use vanilla essence or seeds from a vanilla pod.

Mango - Mango is fresh, sweet and an absolute opposite of the coconut which makes it fantastic. It’s important that the mango is ripe and cut on really thin slices, then placed in a beautiful pattern on the bottom of the pan because that’s the main visual focus of the cake.

Dessicated coconut - Desiccated coconut keeps the cake batter moist, which makes the cake soft, yet rich in flavor for up to two days. It also adds a lovely texture to the batter itself. We recommend using desiccated coconut instead of a finely ground coconut flour which wouldn’t be as great in this recipe.

All-purpose flour - is delicate and great for this recipe. You can also use plain flour or type 00

Butter - We all know that butter makes everything better but in this recipe you can also use high quality coconut butter.

This mango and coconut cake recipe is called Upside down for a reason. You make and bake the cake in the opposite order. The top of the cake in baked in the bottom of the pan. You might think that making an upside down cake is more out of your control but you can be confident that the result will be beautiful and delicious.

Serve and store

Upside down mango cake with coconut is moist and rich and it stays like that for up to two days. You can either store it covered in a fridge or on a kitchen counter at room temperature. There’s no need to add anything to the cake when serving it because it is rich, tasty and beautifully fruity on its own. Enjoy

Ingredients

coconut syrup

80 g coconut milk (1/3 cup or 2.8 oz)

80 g sugar (1/3 cup + 1 tbsp or 2.8 oz)

1 lemon (juice only)

1/2 tsp vanilla essence

Upside down mango and coconut cake

1 ripe mango

115 g butter, softened at room temperature (1 stick or 4 oz)

165 g sugar (3/4 cups + 1 tbsp or 5.8 oz)

90 g desiccated coconut (1 cup or 3.2 oz)

165 g all-purpose flour (1 1/3 cup or 5.8 oz)

140 g coconut milk (5/8 cup - 1 tbsp or 5 oz)

1 tsp baking powder

2 eggs

Tools and equipment

saucepan

baking tin 9-inch or 23 cm

kitchen knife

cutting board

small bowl

large bowl

stand mixer or electric mixer

METHOD

coconut syrup

Add coconut milk and sugar to a saucepan. Place over medium-high heat and bring to a boil, then reduce the heat and cook for a minute. Remove from the heat, add the lemon juice and vanilla essence. Set aside to cool.
pripravimo pekač in mango

Spray or butter your 9-inch or 23 cm baking tin (you can also use 24 cm baking tin) with butter or coconut butter (don't forget the sides of the pan). Peel the mango and cut it on thin slices. Arrange mango slices in a dessired pattern in pan. Make sure to fill the whole bottom of the pan. Pour the syrup over the mango equally and place in the fridge for 10 minutes. Preheat the oven to 180 °C / 355 °F.
Prepare the coconut batter

In a small bowl combine desiccated coconut, all-purpose flour and baking powder. In a large bowl (or in a bowl of a stand mixer) beat the sugar and butter for about 5 minutes. Add one egg, mix, then add another egg only when the first one is completely incorporated. Alternately add dry ingredients (coconut-flour mixture) and coconut milk and mix them well into the butter mixture until nice and incorporated.
Bake

Remove the baking tin with mango from your fridge. Gently spoon coconut batter over mango slices, spread evenly using a spatula. Tap the baking tin on the work surface after spreading the batter to get rid of any air bubbles. Place in the preheated oven and bake for about 50 - 60 minutes at 180 °C / 355 °F or until nice and golden brown and the toothpick inserted near center comes out clean.
Unmold and serve

Remove the baked upside down mango cake from the oven and leave for about 5 minutes on the counter to cool slightly. Place a wire rack over pan and invert quickly. Unmold the baking tin and leave the cake to cool for about 30 - 60 minutes. Cut on desired slices and serve. Store covered at room temperature or in a fridge for up to two days.

Tip

Be careful when inverting the cake because the cake and the syrup are hot.