<- Back To Recipes
Mango Upside-Down Cake with Coconut Macaroons Crust and Caramel Sauce Glaze

2023-02-20 - Written by: Emma Taylor

cake fruit coconut caramel

Mango Upside-Down Cake with Coconut Macaroons Crust and Caramel Sauce Glaze

A twist on the classic pineapple upside-down cake, this recipe features a mango filling, coconut macaroon crust, and caramel sauce glaze.

The title of the recipe

Mango Upside-Down Cake with Coconut Macaroons Crust and Caramel Sauce Glaze

Ingredients:

For the cake:

  • 2 large ripe mangos, peeled and sliced
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 4 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

For the coconut macaroon crust:

  • 1 cup (120g) unsweetened shredded coconut
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract

For the caramel sauce glaze:

  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) heavy cream
  • 1 tsp unsalted butter

Instructions:

  1. Preheat oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish.
  2. In a large bowl, whisk together the cake ingredients until well combined.
  3. Arrange the mango slices in the prepared baking dish.
  4. Pour the cake batter over the mangoes.
  5. To make the coconut macaroon crust, combine the shredded coconut, granulated sugar, and softened butter in a small bowl. Mix well.
  6. Add the eggs and vanilla extract to the coconut mixture and mix until crumbly.
  7. Press the coconut mixture evenly into the bottom of the baking dish.
  8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. To make the caramel sauce glaze, combine the granulated sugar and heavy cream in a small saucepan. Cook over medium heat until the sugar dissolves.
  11. Increase the heat to high and bring the mixture to a boil.
  12. Reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns golden brown.
  13. Remove from heat and stir in the unsalted butter until melted.
  14. Drizzle the caramel sauce glaze over the cooled cake.

Notes:

  • You can also use other types of fruit such as pineapple or peaches.
  • The coconut macaroon crust can be made ahead of time and stored in an airtight container for up to 3 days.
  • The caramel sauce glaze can be made ahead of time and refrigerated for up to 5 days.