The title of the recipe

Coconut Mango Upside-Down Cake

Description

A tropical twist on the classic pineapple upside-down cake, featuring caramelized coconut flakes and fresh mango.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh mango, sliced
• 1 cup caramelized coconut flakes (see note)

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, shredded coconut, and salt.
3. In a large bowl, whisk together melted butter, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Arrange mango slices in the prepared baking dish.
6. Pour batter over mango and smooth top.
7. Sprinkle caramelized coconut flakes over the top of the batter.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Note

To caramelize coconut flakes, spread on a baking sheet and bake at 350°F (180°C) for 5-7 minutes or until lightly golden brown, stirring occasionally.

Variations

• Substitute chopped fresh pineapple for mango if desired.
• Add a sprinkle of flaky sea salt to the top of the cake before serving.