The title of the recipe

Coconut and Mango Upside-Down Cake

Servings:

12-15 people

Prep Time:

30 minutes

Cook Time:

40 minutes

Total Time:

1 hour 10 minutes

Description:

A moist coconut cake filled with caramelized mango and topped with a crispy coconut flake crust.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup unsweetened shredded coconut
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 cups fresh mango, sliced
• 1 cup brown sugar
• 1 cup heavy cream
• 1 cup sweetened shredded coconut

Instructions:

Step 1: Preheat Oven

Preheat the oven to 350°F (180°C).

Step 2: Prepare Mango Topping

In a large skillet, combine sliced mango, brown sugar, and heavy cream. Cook over medium heat for 5-7 minutes or until caramelized.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together softened butter, eggs, and unsweetened shredded coconut.

Step 4: Mix Dry Ingredients

In another bowl, combine flour, granulated sugar, baking powder, and salt. Whisk to combine.

Step 5: Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and stir until combined. Do not overmix.

Step 6: Pour Batter into Prepared Pan

Pour half of the coconut cake batter into a greased 9x13-inch baking dish. Top with caramelized mango mixture, then cover with remaining coconut cake batter.

Step 7: Sprinkle Coconut Flake Crust on Top

Sprinkle 1/4 cup sweetened shredded coconut over the top of the coconut cake batter.

Step 8: Bake and Cool

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes:

• This recipe can be served warm with vanilla ice cream.
• Coconut cake is best consumed within 2 days of baking.
• Fresh mango slices may be substituted with dried mango pieces if desired.