Description
Golden caramelized mango slices atop a soft, tender cake, finished with whipped coconut cream for a tropical dessert that’s simple to make yet impressive.
Ingredients
For the Cake:
- 2 ripe mangoes, peeled and sliced
- ½ cup unsalted butter (or margarine)
- ½ cup brown sugar
- ¾ cup granulated sugar
- 1 cup mango puree
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
For Coconut Cream Topping:
- 1 can coconut milk, chilled
- 2 tablespoons sugar or honey
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line with parchment.
- Melt butter and brown sugar; pour into pan. Arrange mango slices over caramel.
- Whisk eggs, sugar, vanilla, and mango puree; fold in dry ingredients.
- Pour batter over mangoes; bake 35–45 minutes until toothpick comes out clean.
- Whip coconut cream with sugar until fluffy.
- Cool cake 10 minutes, invert onto a plate, top with coconut cream, and serve.
Notes
- Use fresh or canned mangoes depending on availability.
- Chill coconut milk beforehand for best whipping results.
- Serve immediately for best texture; refrigerate leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes