Mango and Coconut Sponge Cake Recipe | Yummly

Mango and Coconut Sponge Cake

LA COCINA DE BABEL
11Ingredients
75Minutes
1020Calories
Read Directions
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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
  • 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 milliliters coconut cream
  • 1 pinch salt
  • 195 grams flour
  • 2 teaspoons baking powder
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    Directions

    1. Pre-heat the oven to 180C.
    2. Grease a cake pan and set aside.
    3. In a heavy pan, melt the butter with the 2 types of sugar on a very low heat, until it begins to caramelize.
    View 7 More StepsDiscover more recipes from La Cocina de Babel

    NutritionView More

    1020Calories
    Sodium27% DV640mg
    Fat88% DV57g
    Protein24% DV12g
    Carbs41% DV123g
    Fiber16% DV4g
    Calories1020Calories from Fat510
    % DAILY VALUE
    Total Fat57g88%
    Saturated Fat39g195%
    Trans Fat
    Cholesterol205mg68%
    Sodium640mg27%
    Potassium450mg13%
    Protein12g24%
    Calories from Fat510
    % DAILY VALUE
    Total Carbohydrate123g41%
    Dietary Fiber4g16%
    Sugars80g160%
    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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