Friday, July 29, 2011

Mango-Cherry-Coconut Upside-Down Cake

I've decided to try to turn every fruit I encounter into an upside-down cake.  I guess I like upside-down cakes because I get a little thrill out of waiting to see how they'll turn out once I invert them...yeah, my life is THAT exciting.  This is kind of a crazy fiesta of flavors, but it works for me.  The recipe follows the same basic formula as my Plum Upside-Down Cake, but the flavor goes a really different direction.

The Ingredients:
4 T margarine
½ c brown sugar
1 large or 2 small mangos, sliced
2 cups pitted sweet cherries
1 packed cup unsweetened coconut flakes, divided
2 ½ c flour
1 ½ c sugar
¼ c cornstarch
1 ½ t baking powder
1 t baking soda
¾ t salt
1 ½ c coconut milk
2/3 c oil
1 T vanilla
3/4 t coconut extract

The Process:
  • Preheat oven to 350.
  • While oven is heating, melt margarine in a 9x13 baking pan.  Sprinkle brown sugar over melted margarine. Sprinkle with 1/2 cup of the coconut flakes, then arrange mango slices and cherries on top. It will look something like this:

  • Whisk together dry ingredients.  In a separate bowl, whisk together wet ingredients.  Add dry to wet, and stir until just combined. Stir in the remaining 1/2 cup coconut flakes.

  • Pour batter into pan, and bake about 50-55 minutes.

  • Let cool about 10 minutes, then invert onto a cookie sheet.  Ta-Da!

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