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Sticky upside-down mango and coconut cake
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Serves: 8 - 10
230g unsalted butter, softened, plus extra for greasing
100g light brown soft sugar
2 mangoes, finely sliced
200g caster sugar
30g coconut milk powder
3 large eggs
200g self-raising flour
½ tsp baking powder
60g desiccated coconut
¼ tsp salt
1. Preheat the oven to 170˚C, gas mark 3. Grease and line a 23cm round springform tin. Put the brown sugar, a pinch of salt and 60g butter in a small pan. Warm over a medium heat, stir once, then bring to the boil, swirling as you go, until you have a golden caramel (3-4 minutes). Pour into the greased tin. Lay the sliced mango on top, covering the base.
2. In a mixer or with electric beaters, beat the remaining 170g butter with the caster sugar, until pale and light. Put the coconut milk powder in a jug with 75ml cold water, stir until smooth, then whisk in the eggs; very gradually beat into the butter mixture. Don’t worry if it splits, it will come back together. Keep beating until pale and fluffy. Fold in the flour, baking powder, desiccated coconut and salt, until just combined. Spoon over the mango and bake for 45-50 minutes, until golden and a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes, then turn out onto a serving plate before the mango and caramel get too sticky. Serve warm or at room temperature.
Typical values per serving:
Per serving (8)
This recipe was first published in January 2021.