Mango Coconut Upside Down Cake

Mango coconut upside down cake is a tender, buttery cake topped with caramelized mango and toasted coconut that you flip onto a plate before serving. The fruit and sugar cook together on the pan bottom, turning jammy and glossy, while the cake bakes above it. When inverted, the mango layer becomes the showstopping top.

Ingredients for Mango Coconut Upside Down Cake

Butter goes in both the topping and the batter, giving richness and structure. Brown sugar and white sugar in the topping caramelize with the mango juice, creating a glossy layer that sticks to the cake. Fresh mango, sliced thin, softens as it cooks and absorbs the caramel. Unsweetened coconut flakes toast in the heat and add texture and flavor to the topping. All-purpose flour provides structure, while baking powder lifts the cake. Salt balances the sweetness. Room-temperature eggs and whole milk mixed with coconut extract keep the crumb tender and moist. A touch of vanilla extract rounds out the flavor.

Why This Mango Coconut Upside Down Cake Works

The topping cooks before the batter goes in. Butter and brown sugar melt together in the hot pan, then mango slices and coconut settle into this syrup. As the oven heats, the sugar and mango juice caramelize slowly, concentrating their flavors without burning.

The batter is creamed, butter and sugar beaten until fluffy, which traps air and makes the cake light. Eggs add more lift and richness, while milk keeps it moist. The flour is stirred in gently to avoid overdeveloping gluten, which would make the cake tough.

When baked, the cake rises above the topping and sets firm enough to flip. The mango stays soft and the caramel stays sticky, so when you invert the pan, the whole topping clings to the cake and becomes a beautiful, glossy crown.

Mistakes To Avoid

If the mango slices are thick or uneven, some will be mushy while others stay firm. Thin slices, about 1/4 inch, cook evenly and caramelize together without falling apart.

Creaming butter and sugar is crucial. If you skip this step or rush it, the batter stays dense and the cake comes out heavy and squat. Cream for 3 to 4 minutes until the mixture is pale and fluffy.

Overmixing the batter after adding flour toughens the cake. Stir the flour in just until no dry streaks show, then stop. A few lumps are fine and will smooth out as the cake bakes.

If you wait too long to invert, the caramel hardens and pulls away from the cake, leaving a sticky puddle in the pan instead of on top. Invert onto a plate while the pan is still warm, within a minute of pulling it from the oven.

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Ingredients

• 4 tablespoons (57 grams) unsalted butter, for the topping
• 1/2 cup (100 grams) packed brown sugar
• 2 tablespoons white sugar
• 2 medium mangoes, peeled, pitted, and sliced 1/4 inch thick
• 1/2 cup (45 grams) unsweetened coconut flakes
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1/2 cup (100 grams) white sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/4 cups (156 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Place a 9-inch round cake pan on the middle rack to preheat.
2. Melt 4 tablespoons butter with the brown sugar and 2 tablespoons white sugar in a small saucepan over medium heat, stirring often, until the sugar dissolves and the mixture is smooth, about 2 minutes.
3. Carefully pour the caramel into the preheated pan and tilt to coat the bottom. Arrange mango slices in a single layer, overlapping slightly, over the caramel. Sprinkle the coconut flakes evenly over the mango.
4. In a large bowl, beat the 1/2 cup room-temperature butter and 1/2 cup white sugar with an electric mixer on medium-high speed for 3 to 4 minutes, until the mixture is pale, fluffy, and doubled in volume.
5. Add the eggs one at a time, beating well after each addition, then add the vanilla and coconut extracts and beat until combined.
6. In a small bowl, whisk together the flour, baking powder, and salt. Add half the flour mixture to the batter and stir with a spatula until just combined. Add the milk and stir to combine, then add the remaining flour mixture and stir until no dry streaks remain.
7. Gently pour the batter over the mango and coconut layer, spreading it evenly. Smooth the top with a spatula.
8. Bake at 350°F (175°C) for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden brown.
9. Remove the pan from the oven and let it cool for 1 minute. Run a thin knife around the edge of the pan to loosen the cake.
10. Place a serving plate over the pan and carefully invert, holding both together. Lift off the pan slowly. Serve warm or at room temperature.