Preparation time 25 minutes, plus cooking.
This moist Pineapple-Mango Upside Down Cake is delicious. It is made Thai-style with coconut milk and fresh mango for the ultimate summer cake.
1 fresh pineapple, sliced into 1/4-inch rings
1 ripe mango
1/2 cup brown sugar
1/4 cup water
2 Tbsp. treacle
2 Tbsp. butter
3 medium to large eggs
1/2 cup white sugar
1/2 cup butter, softened
1 cup plain flour
2 tsp. baking powder
3/4 cup thick coconut milk
1 tsp. real vanilla essence
Preheat oven to 175 C.
Grease a round 9-inch cake pan and line base with baking paper. Arrange fruit in the bottom of the pan, placing the pineapple slices around the parameter and one more in the center. Fill in the gaps with pieces of the mango.
To make the caramel topping, combine brown sugar, water, and molasses in a sauce pan. Bring to boil, then add the butter (it will foam a little). Reduce heat to medium-low and simmer 1 minute. Pour this sauce over the arranged fruit and set pan aside.
Separate eggs whites from the yolks. Place whites in a medium-size mixing bowl and yolks in a large mixing bowl.
Beat whites with an electric mixer until stiff.
To the yolks, beat in the sugar, salt, and butter until smooth. Stir baking powder into the flour and add this plus the coconut milk and vanilla. Beat until everything is well combined.
Gently fold in egg whites/
Gently pour batter over the fruit/caramel.
Bake on the center rack of your oven 30 to 40 minutes, or until top of cake is firm to the touch and an skewer comes out clean.
Cool cake completely before turning over onto a serving plate. Serve as is, or with caramel sauce.
Extra Caramel Sauce (optional): This sauce is easy to make, and adds that finishing touch to this delicious cake. Place 1/4 cup cream in a sauce pan over medium heat. Add 2 Tbsp. brown sugar, plus 1/2 Tbsp. treacle. Stir until combined and heated through. Spoon warm over the cake and enjoy!