The title of the recipe
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, softened
- 1 cup diced fresh mango
- 1 cup brown sugar
Instructions
Step 1: Preheat and Prepare the Pan
Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.
Step 2: Make the Coconut Crumble
In a medium bowl, whisk together the flour, sugar, and salt. Add the softened butter and mix until the mixture forms a crumbly dough. Stir in the shredded coconut. Set the coconut crumble aside.
Step 3: Prepare the Mango Layer
Arrange the diced mango in an even layer on the bottom of the prepared baking dish. Sprinkle with brown sugar.
Step 4: Add the Coconut Crumble and Batter
Evenly distribute the coconut crumble mixture over the mango layer, reserving a small amount to sprinkle on top later. Prepare the cake batter according to your preferred recipe, then pour it evenly over the coconut crumble layer.
Step 5: Bake and Serve
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before flipping onto a serving plate.
Step 6: Garnish with Whipped Cream and Toasted Coconut Flakes (Optional)
If desired, top the cake with whipped cream and toasted coconut flakes for added flair!
Note: This recipe combines elements of Mango Upside-Down Cake (#22) and Coconut Crumble (#69).