In this unusual upside-down cake, juicy slices of mango are topped with a simple, light sponge mixture flavoured with lime and coconut. After baking, the cake is turned out so that the fruit is on top. It is then dredged with icing sugar and caramelised to a golden brown under a hot grill.
I have just made this cake. Mangos are currently out of season so I used tinned sliced mangos and they were perfect. I also used coconut and pineapple yoghurt as opposed to plain yoghurt and the hint of pineapple enhanced the taste. A beautiful moist cake was the result. - 11 Jun 2017 (Review from Allrecipes AU | NZ)
Yummy and easy. As a very simple baker I was a bit nervous about the grilling step, but there was no drama. - 25 Feb 2015 (Review from Allrecipes AU | NZ)
I've made this cake three times now and each time it got raves from my family and friends. It's lovely and moist with great flavour. It's a beautiful dessert to go with an Asian meal. Or just on its own. If you can get long, moist shredded coconut instead of the small, dry stuff it's nicer. As an alternative to sprinkling on icing sugar and putting it under the griller I tried brushing the cake pan with butter and sprinkling with palm sugar before laying down the sliced mango. It was fine but not better and the mango discoloured slightly. Do try this recipe. You won't be disappointed. - 03 Jan 2014 (Review from Allrecipes AU | NZ)