Mango Upside-Down cake

By Chef_Madel

This delightfully chewy cake may create the illusion that you're very near to your dream of the tropics. This is particularly true if you lace it what a lot of rum.

Ingredients

• 1/2 cup (125 ml) butter, melted, plus a little more to grease the pan
• 1/3 cup (75 ml) packed brown sugar
• 1 large or 2 small ripe mangoes peeled and sliced
• 2 eggs, lightly beaten
• 1/4 cup (50 ml) dark rum plus more drizzling on cake
• 4 teaspoons (20 ml) vanilla
• 3/4 cup (175 ml) shredded coconut
• 2 cups (500 ml) flour
• 2 cups (500 ml) sugar
• 2 teaspoons (10 ml) baking soda
• 1 teaspoon (5 ml) salt

Preparation

Step 1

Preheat oven to 350 F (180 C). Grease a 9 inch (23 cm) cake pan. Combine 1/4 cup (50 ml) of the melted butter and 1/4 cup (50 ml) of the brown sugar in a bowl, and then pour into cake pan. Top with mango slices.

In a bowl, mix until just combined the remaining melted butter and brown sugar, eggs, 1/4 cup (50 ml) of rum, vanilla and coconut. In another bowl, sift and mix together flour, sugar, baking soda and salt. Add dry ingredients to the wet and mix until well combined. Pour batter; which will appear very thick, over mango slices and gently spread with a lightly greased spoon. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes, then cut around the edges and carefully turn on to a serving place. Serve warm topped with lightly whipped cream, sour cream or ice cream.