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    Sticky upside-down mango and coconut cake

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    Sticky upside-down mango and coconut cake

    • Preparation time: 25 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    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.

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