Description
Golden caramelized mango slices top a moist, flavorful cake, finished with whipped coconut cream for a tropical and elegant dessert.
Ingredients
For the Cake:
- 2 ripe mangoes (or substitute peaches)
- ½ cup unsalted butter (margarine for dairy-free option)
- ½ cup brown sugar (light or dark works)
- ¾ cup granulated sugar
- 1 cup mango puree (fresh or canned)
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract (or almond extract)
- 1½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
For the Coconut Cream Topping:
- 1 can coconut milk (refrigerated)
- 2 tablespoons sugar or honey (agave or maple syrup optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a cake pan and line the bottom with parchment paper.
- Melt ½ cup butter with ½ cup brown sugar to create caramel. Pour into the pan and arrange mango slices over it.
- In a bowl, mix granulated sugar, mango puree, eggs, and vanilla until smooth.
- Whisk flour, baking powder, baking soda, and salt; fold into wet mixture to make a smooth batter.
- Pour batter over mango slices and bake for 35–45 minutes until a toothpick comes out clean. Let cool 10 minutes and invert onto a serving plate.
- For coconut cream, scoop chilled coconut cream from can and whip with sugar until fluffy. Top the cooled cake with whipped coconut cream before serving.
Notes
- Ensure mangoes are ripe and firm to hold shape when caramelized.
- Use parchment paper and grease thoroughly to avoid sticking.
- Coconut cream can be prepared ahead and added just before serving for freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes