Mango and Coconut Sponge Cake

Name: Mango and Coconut Sponge Cake
Total time: 4500 s
Yield: 4 servings
Ingredients: 4 1/4 tablespoons butter + a little more for greasing; 9/16 cup brown sugar; 6 3/8 tablespoons cane sugar; 2 3/8 cups mango in syrup, drained; 1/2 cup butter; 1/2 cup sugar; 2 eggs; 7/8 cup coconut cream; 1 pinch salt; 1 9/16 cups flour; 2 teaspoons baking powder

La Cocina de Babel

11Ingredients

1020Calories

75Minutes

Reminiscent to a pineapple upside down cake, this mango and coconut sponge cake is baked upside down and inverted for an attractive tropical sponge cake. Mangos and a buttery caramel sauce are put into the bottom of the cake pan to be topped by a creamy coconut cake batter. The end result is a deliciously tropical cake that is perfect for summertime. Bake time on this cake is 50 minutes. Instructions for preparation are intended for a food processor.

Ingredients

servings:

60 grams butter (+ a little more for greasing)
80 grams brown sugar
80 grams cane sugar
400 grams mango (in syrup, drained)
120 grams butter
100 grams sugar
2 eggs
200 milliliters coconut cream
1 pinch salt
195 grams flour
2 teaspoons baking powder

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Directions

Pre-heat the oven to 180C.
Grease a cake pan and set aside.
In a heavy pan, melt the butter with the 2 types of sugar on a very low heat, until it begins to caramelize.
Transfer to the cake pan and arrange the mango pieces on top. Set aside.
In a food processor, add the butter and sugar and mix well.
Add the eggs, one at a time, while continuing to mix.
With the machine still running, add the coconut cream until completely blended.
Sift the flour, salt, and baking powder over the mixture and mix in with a spatula.
Spoon in the mixture over the mango.
Cook for 50 minutes or until golden and a toothpick inserted in the center comes out clean.

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