Salted Coconut Mango Upside-Down Cake

Ingredients

• 4 tablespoons (57g) butter
• 1/2 cup (100g) light brown sugar
• 1/4 teaspoon flaky sea salt (use up to 1/2 teaspoon flaky sea salt for a more pronounced salty flavor)
• 2 tablespoons (30g) heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup (60g) toasted coconut flakes
• 4 Ataulfo mangos
• 1 tablespoon (7g) cornstarch
• 1 cup (120g) all-purpose flour
• 1 tablespoon (7g) powdered buttermilk
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 tablespoons (57g) butter (room temperature)
• 1/2 cup (100g) granulated sugar
• 1 egg
• 1/2 cup (120g) whole milk
• 1 teaspoon vanilla extract
• 1/2 cup (120g) heavy cream
• 2 tablespoons (30g) cream of coconut (see Note 2)
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• 2 ounces (56g) mascarpone cheese

Instructions

1. 1

   --- Make the salted coconut caramel layer: ---

2. 2

   Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan and line it with a parchment round. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

6. 6

   --- Prepare the mango: ---

7. 7

   Place the diced mango in a bowl with 1 tablespoon (7g) cornstarch. Stir to coat. Set aside.

8. 8

   --- Make the batter: ---

9. 9

   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.

10. 10

    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.

11. 11

    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!

12. 12

    --- Assemble the cake: ---

13. 13

    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.

14. 14

    --- Bake the upside-down cake: ---

15. 15

    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.

16. 16

    Let the cake stand at room temperature for 60 minutes. The cake should still be warm to the touch.

17. 17

    --- Prepare the whipped coconut mascarpone: ---

18. 18

    Add ½ cup (120g) heavy cream, 2 tablespoons (30g) cream of coconut, ½ cup (60g) powdered sugar, and 1 teaspoon vanilla extract to a large mixing bowl. Beat with an electric hand mixer until soft peaks form. Add 2 ounces (56g) mascarpone cheese and continue beating until stiff peaks form, being careful not to overmix, as the mascarpone can separate when overworked. Refrigerate until needed.

19. 19

    --- Flip the cake: ---

20. 20

    Place a large plate over the cake pan and carefully invert the cake onto the plate.

21. 21

    --- To serve: ---

22. 22

    Slice the cake and serve with whipped coconut mascarpone, whipped cream, or a scoop of vanilla ice cream on top, if desired. Enjoy!