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!