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Mango Upside Down Cake with Coconut Flakes.

A wonderful Caramel Mango upside down Cake with Coconut flakes.
Print Recipe
Prep Time 30 minutes
Cook Time 2 days 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ½ Sticks (12 tbsp) Unsalted Butter
  • ½ Cup Brown Sugar
  • 2 Large Thin slices of mangoes
  • ½ Cup Unsweetened Coconut Flakes
  • 2 ¼ Cups All purpose flour
  • 4 Tsp Baking Powder
  • 1 Tsp Salt
  • 1 ½ Cups Granulated Sugar
  • 3 Large Eggs
  • 1 Tsp Vanilla
  • 1 ¼ Cup Whole Milk

Method
 

  1. Preheat oven to 350 f.
  2. In a saucepan add brown sugar with 4 tbsp of the butter. Stir it continuously over the high heat and make caramel .When syrup is bubbling stop it right there .
  3. Butter a spring form pan.Carefully pour the caramel mixtire in the the pan.
  4. Arrange mango slices on top of that .
  5. Sprinkle some unsweetened coconut flakes on top of mangoes.
  6. Mix flour ,salt and baking powder.
  7. With a electric mixture beat 8 tbsp of butter with sugar, until it looks fluffy.
  8. Add eggs one by one .Whisk it properly but don't overmix.Add Vanilla to it.
  9. Add half of dry mix to it then add milk to it . Again add rest of the flour to it . Mix properly .
  10. Spoon the batter into the spring form pan . I have used a 9 ''spring form pan.
  11. Place this pan into a tray ,because during the baking process caramel will drip.
  12. Bake for around 50 minutes or till your toothpick comes out clean.
  13. After cake comes to room temp run your knife through the pan and invert the cake on to a plate.
  14. Serve at room temperature.
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