Mango & Coconut Upside-Down Cake
A soft, syrup-soaked upside-down cake bursting with fresh mango and caramelised coconut. One bowl, 35 minutes in the oven — pure Brazilian sunshine.
🛒 Ingredients
4 servings
- 1 cup mango juice (ripe mango blended until smooth)
- 3 eggs
- 4 tablespoons margarine (not light vegetable spread)
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- About 2 large mangoes, cut into thin slices to line the tin
- 1/2 cup sugar (for the caramel)
- 1/4 cup water
- 1/2 small packet desiccated coconut
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Directions
- 1
Preheat the oven to 180 °C (350 °F) and grease a baking tin with a little margarine.
- 2
In a large bowl, beat the margarine with 1 1/2 cups of sugar until the mixture is completely smooth.
- 3
Add the eggs one at a time, whisking between each, until the batter turns creamy.
- 4
Pour in the mango juice and mix well to combine.
- 5
Add the flour in several batches, stirring gently so no lumps form.
- 6
Finish with the baking powder, folded in lightly with a spatula.
- 7
Make the caramel: melt the 1/2 cup of sugar with the water in a saucepan over medium heat, then stir in the desiccated coconut and pour it into the base of the tin.
- 8
Arrange the mango slices over the caramel, then pour the batter on top.
- 9
Tap the tin gently so the batter settles between the mango pieces, then sprinkle with sugar and cinnamon.
- 10
Bake for about 35 minutes, until a knife inserted in the centre comes out clean. Cool slightly before turning out upside down.
💡 Chef's Tip
Use really ripe mangoes — they carry the whole flavour of the cake. Classic margarine, not a light vegetable spread, gives a far softer crumb. Turn the cake out while still warm so the coconut caramel drapes beautifully over the top.
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