This is the kind of cake you want to have with your morning coffee or tea on a warm summer day. Marcela’s mom was very well known for her pineapple upside-down cake and as you may all know she is the inspiration behind a lot of her recipes with this one being no different. Marcela wanted to recreate the delicious pineapple upside-down cake she grew up eating in her Tijuana home and came up with this tropical delicatessen. The combination of mango and coconut has never tasted this good before. Get ready for some serious #CasaMarcela love with this recipe. If you haven’t purchased your copy of Casa Marcela: Recipe and Food Stories of My Life in The Californias, this is your cue!
Upside- Down Mango Cake
- ½ cup packed light brown sugar
- 12 tablespoons (1½ sticks) unsalted butter
- 2 large mangoes, cut into
- ½-inch slices (about 2 cups)
- ½ cup sweetened shredded coconut
- 2¼ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1¼ cups whole milk
Preheat the oven to 350°F. Butter a 9-inch spring-form pan.
Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and stir constantly until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil until it turns a light amber color. Remove from the heat immediately and carefully pour into the prepared spring-form pan. Arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 8 tablespoons butter and the granulated sugar on high speed until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour mixture, mixing until just combined.
Gently spoon the batter over the mango slices and spread evenly. Place the spring-form pan on a baking sheet and transfer to a rack in the middle of the oven. Bake for 1 hour, or until golden brown and a tester inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the inside edges of the pan, then invert a plate over the pan and invert the cake onto the plate. Cool completely on the plate and serve the cake at room temperature.