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Mango and Coconut Sponge Cake
LA COCINA DE BABEL11Ingredients
75Minutes
1020Calories
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Description
Reminiscent to a pineapple upside down cake, this mango and coconut sponge cake is baked upside down and inverted for an attractive tropical sponge cake. Mangos and a buttery caramel sauce are put into the bottom of the cake pan to be topped by a creamy coconut cake batter. The end result is a deliciously tropical cake that is perfect for summertime. Bake time on this cake is 50 minutes. Instructions for preparation are intended for a food processor.
Ingredients
US|METRIC
4 SERVINGS
- 60 grams butter (+ a little more for greasing)
- 80 grams brown sugar
- 80 grams cane sugar
- 400 grams mango (in syrup, drained)
- 120 grams butter
- 100 grams sugar
- 2 eggs
- 200 mL coconut cream
- 1 pinch salt
- 195 grams flour
- 2 tsp. baking powder
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Directions
- Pre-heat the oven to 180C.
- Grease a cake pan and set aside.
- In a heavy pan, melt the butter with the 2 types of sugar on a very low heat, until it begins to caramelize.
NutritionView More
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1020Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1020Calories from Fat510 |
| % DAILY VALUE |
| Total Fat57g88% |
| Saturated Fat39g195% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium640mg27% |
| Potassium450mg13% |
| Protein12g |
| Calories from Fat510 |
| % DAILY VALUE |
| Total Carbohydrate123g41% |
| Dietary Fiber4g16% |
| Sugars80g |
| Vitamin A40% |
| Vitamin C50% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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