| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 35 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
- 1/2 cup packed brown sugar
- 2 large mangoes, sliced into 1/2-inch slices (approximately 2 cups)
- 1/2 cup sweetened shredded coconut
- 2 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups whole milk
Instructions
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
- Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
- Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
- Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
- Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 415 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 2 g |
| Sugar | 47 g |
| Protein | 6 g |
| Cholesterol | 80 mg |
| Sodium | 359 mg |
Reviews
loved by everyone! made in 9×13 pan, added a bit of milk to brown sugar and butter base, covered pan in diced mango end to end, added puree mango to flour
OK/good, and better the next day. I just didn’t like the topping as well as I should have, not the cake’s fault, but I, too, found the cake part to be more dense and dry than moist & tender. And I agree there needs to be more topping or less cake. I wrapped in foil then put on a pizza pan. It leaked but at least I caught it.
really really yummy cake! way too much batter to fit into the tin tho. a few notes: one large mango was enough (NT Australian mangos)… and i used unsweetened coconut as i didn’t have the sweetened stuff and SOOO glad i did as it was super sweet and would have been too much for me. i also took on board that some people had the caramel sauce dripping all through their oven and so i placed the cake tin on a pizza tray, and this caught the dripping caramel.
i used the remaining batter in a mini bread loaf tin and sliced fresh banana into it for another little side cake, YUM!
great recipe 🙂
ABSOLUTELY LOVE THIS RECIPE!! The whole family does, and we will be lucky if there is any left after tonight. I doubled the sauce and made it in a huge cast iron skillet, and it turned out perfect. Rye hubby is already asking when I am making the next one.
Thanks for sharing ❤
Thanks for sharing ❤
More mango, less batter. I prob will make it again with more mango and 3/4 less batter as suggested. It took 1 hr 10 min and still the center was soft. It leaked a little but I predicted that — so baked it on a sheet. Aside from that, the cake was delicious! But I would experiment to add some mango pulp in the batter, instead of just milk.
Excellent cake. I used jarred mangos…turned out perfectly delicious!
AMAZING CAKE!! I’ve never attempted a cake this complicated before but I was not disappointed at all!
I was nervous filling the baking pan with batter because there was a lot more batter than my little pan was prepared for, but it was fine in the end since it only rose a little. When an hour passed, the top was nearly black and I was afraid I had burnt it, but when I flipped the cake it just added a more crisp texture to the dessert. It was easy to flip while still warm since the topping was runny and turned out very pretty.
The topping was perfect and its taste reminded me of pineapple upside down cakes I’ve had in the past. The cake itself ended up being more like a moist and savory bread and had a slightly eggy taste. I liked this since I don’t have much of a sweet tooth, but if you’re wanting it to be more like the typical dessert cake, sub the eggs for flax eggs and add 1/2 cup more sugar to the cake batter. It might be fun to add pecans, coconut, rum extract, or mango pulp into the batter too!
Excellent cake!
This cake turned out great! I didn’t have a springform pan, so I just put it in a 9×13 inch baking dish. it only needed to bake for about 40 minutes. I would bake this again!
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