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Pineapple & Mango Upside-Down Cake

Source of Recipe


News Channel 10






List of Ingredients



• 11 ounces sugar
  
• 6 slices fresh pineapple, 1/2-inch thick
  
• 6 ounces flour
  
• 2 tsp baking powder
  
• 5 large eggs
  
• 4 ounces butter
  
• 1/4 cup grated coconut
  
• 1 mango, peeled and diced
  
• 6 ounces pineapple juice
  
• 1 Tbsp coconut liquor
  






Instructions



1. In a saute pan, place 4 tablespoons sugar and add 2 tablespoons of water. Heat over medium heat until the sugar turns a caramel color. Pour this into a 9-inch cake pan which has been sprayed with vegetable spray. Quickly arrange the pineapple slices over the top of the caramel.
   
   
2. In a bowl, combine the remaining sugar, flour and baking powder; add the eggs. Beat well. Melt the butter, and add the melted butter and grated coconut to the batter. Spread some of the batter in the pan, then add the mango.
   
   
3. Pour remainder of the batter over the magoes. Bake in a preheated 400-degree oven for 40 minutes. Let cake set for 5 minutes, then invert on a rack.
   
   
4. In a saucepan, mix the pineapple juice with the coconut liquor and sprinkle this over the cake.
   
   Serves 6