A sweet and salty coconut caramel with rich, buttery mangos makes this upside-down cake an indulgent summer dessert.
Mango season is upon us, and what better way to celebrate than with an upside-down cake? I’ve had so many requests to create a mango upside-down cake, and this is my very best version. It features a ridiculous salted coconut caramel that pairs perfectly with sweet, buttery Ataulfo mangos and a simple vanilla cake. What’s not to love? This cake is one that I absolutely have to temper myself because I can easily eat half of it in one sitting.
It’s a perfect treat for summer picnics, get-togethers, BBQs, and all those warm-weather events where mango needs to shine before the season is over.
What You Need
- Caramel layer: Butter, light brown sugar, flaky sea salt, heavy cream, vanilla extract, toasted coconut flakes
- Mango layer: Ataulfo mangos, cornstarch. Use very ripe mangos for a rich, buttery, and extra-sweet dessert. Use mangoes that are just 1 to 2 days under peak ripeness for a slightly more tangy undertone.
- Batter: All-purpose flour, powdered buttermilk, baking powder, kosher salt, butter, granulated sugar, egg, whole milk, vanilla extract
- For serving: I make a batch of my coconut whipped mascarpone (which first appeared next to my Pineapple Ritz Cracker Upside-Down Cake), but you can serve it with whipped cream or vanilla ice cream if preferred.
How to make it
Step 1: Make the caramel layer.
Cook the butter, brown sugar, and flaky sea salt until combined and slightly darkened. Whisk in the cream and vanilla, then stir in the toasted coconut. Pour into the cake pan and chill until set.
Step 2: Prepare the mango.
Cut the mango from the pit, dice, and scoop from the skin. Toss with cornstarch.
Step 3: Make the batter.
Whisk together the dry ingredients. In a separate bowl, cream the butter and sugar, then beat in the egg. Add the dry ingredients and milk in batches, mixing until just combined. Stir in the vanilla.
Step 4: Assemble the cake.
Layer the mango over the caramel, then spread the batter evenly on top.
Step 5: Bake.
Bake until the cake is set and cooked through.
Step 6: Cool and flip.
Let the cake rest, then invert onto a plate while still warm.
Step 7: Serve.
Slice and serve with whipped cream or vanilla ice cream, if desired.
Salted Coconut Mango Upside-Down Cake
Equipment
Ingredients
Salted coconut caramel layer:
- 4 tablespoons (57g) butter
- ½ cup (100g) light brown sugar
- ¼ teaspoon flaky sea salt (use up to ½ teaspoon flaky sea salt for a more pronounced salty flavor)
- 2 tablespoons (30g) heavy cream
- 1 teaspoon vanilla extract
- ½ cup (60g) toasted coconut flakes
Mango layer:
- 4 Ataulfo mangos (ripe, about 2 pounds (900g) total, cut from the pit, diced, and scooped from the skin; yielding about 12 to 16 ounces (350 to 450g) diced fruit, see Note 1)
- 1 tablespoon (7g) cornstarch
Batter:
- 1 cup (120g) all-purpose flour
- 1 tablespoon (7g) powdered buttermilk
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons (57g) butter (room temperature)
- ½ cup (100g) granulated sugar
- 1 egg
- ½ cup (120g) whole milk
- 1 teaspoon vanilla extract
Whipped coconut mascarpone, optional:
- ½ cup (120g) heavy cream
- 2 tablespoons (30g) cream of coconut (see Note 2)
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 2 ounces (56g) mascarpone cheese
Instructions
Make the salted coconut caramel layer:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan and line it with a parchment round. Set aside.
- Melt 4 tablespoons (57g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar and ¼ teaspoon flaky sea salt. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color.
- Reduce the heat to low and add 2 tablespoons (30g) heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat and stir in the ½ cup (60g) toasted coconut flakes. Taste and add more flaky sea salt, if desired.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Prepare the mango:
- Place the diced mango in a bowl with 1 tablespoon (7g) cornstarch. Stir to coat. Set aside.
Make the batter:
- Sift 1 cup (120g) all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
- Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add ½ cup (120g) milk and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract. Beat until just combined. Don’t overmix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Spoon the diced mango on top. Gently press the mangos into the caramel to form a tightly packed layer. Pour the batter over the mangos and smooth it out with the back of the spatula.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 45 to 47 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 60 minutes. The cake should still be warm to the touch.
Flip the cake:
- Place a large plate over the cake pan and carefully invert the cake onto the plate.
To serve:
- Slice the cake and serve with whipped cream or a scoop of vanilla ice cream on top, if desired. Enjoy!
