Upside Down Mango Cake
Celebrate your mangoes by making this beautiful upside down cake! Showcasing caramelised mango slices and a tasty coconut sponge.
- No mangoes? Try with apples, peaches or melon instead.
- Dairy free? Use vegan butter and plant based milk instead.
- No coconut sugar? Use light brown sugar or caster sugar instead.
- No desiccated coconut? Use plain flour instead (so a total of 300 g flour for the batter).
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
For the caramelised mangoes:
70 g Unsalted butter / Vegan butter
70 g Caster sugar
For the batter:
250 g Plain flour
50 g Desiccated coconut
1 tsp Baking powder
150 g Coconut sugar
100 g Olive oil
6 tbsp Milk of choice
1 tsp Vanilla extract
- Prepare the cake tin: Cut out a circle of baking paper that is roughly 2 cm larger than the base of your round cake tin (I used a 20x20 cm cake tin). Grease the sides of the tin (use oil or butter) and place the baking paper circle in the base, pressing up the sides slightly. This will help hold the caramel and prevent the cake from sticking.
- Peel and cut the mangoes into slices. Compost the peels.
- In a non-stick frying pan, melt the sugar over a low heat until golden brown. Do not stir with a spoon, but if needed move the pan around a little. Be cautious: boiling sugar is very hot, do not touch the caramel with your fingers, or you will burn yourself. Add the cubed butter and stir with a wooden spoon very gently until melted.
- Gently place the mango slices in the pan, again without touching the caramel to prevent burning yourself. Cook the mangoes for 2-3 minutes in the caramel, over low heat and turn to coat.
- Pour some of that caramel in the bottom of the prepared cake tin. Arrange the mango slices in a circle in the bottom of the cake tin.
- Make the batter: Preheat the oven to 180 C/160 fan/4 gas mark. Mix the dry ingredients together (flour, desiccated coconut, baking powder and coconut sugar).
- Mix the wet ingredients together with the vanilla extract (eggs, olive oil, and milk of choice). Mix dry and wet ingredients together until a smooth mixture is formed.
- Gently spoon the mixture over the mangoes and smooth the surface. Bake for 35-40 minutes, or until the cake is golden and firm to the touch.
- Carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. Make sure to do this while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove.
How to store
Store covered at room temperature for up to 3 days. The cake will keep better under a cake glass dome.
Serve any leftovers with a scoop of vanilla or coconut ice cream/vegan ice cream.