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.
- 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
- 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.
|Calories1020Calories from Fat510|
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|Calories from Fat510|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.