Mango Coconut Upside Down Cake

Good morning, happy Sunday and guess what?!

I am thisclose to completing the family room. For real. The proverbial finish line is in sight.

Thank goodness.

Now I’ll finally stop complaining about it 🙂


Mango Coconut Upside Down Cake – adapted from Serious Eats

10 tbs. unsalted butter, divided, melted
2/3 cup packed light brown sugar
2 large mangoes, peeled, sliced
1/2 cup granulated sugar
2 large eggs
3/4 cup coconut milk ( I used regular milk)
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 cup shredded sweetened coconut, chopped
1 1/4 tsp baking powder

Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.

In large bowl, whisk remaining 6 tablespoons melted butter with sugar, eggs, coconut milk, and vanilla. In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.

Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife around edges of pan and flip cake onto a serving plate.


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