My Yummy Mango & Coconut Brulee Cake

Norma DeRemer


Just sitting her on a cold day and decided to look up some of my old recipes to share. This is one that always gets a big "WOW" when I served it to friends and family. Isn't it something how through the years you can accumulate so many great recipes and remember to go and look into your recipe box for something different to make for a dinner you are planning. Well, I'll have to make this one very soon. I remember making this with a variety of different fruits such as peach, pineapple and apple and always using my iron skillet instead of a cake pan.

★★★★★ 1 vote


large ripe mango, peeled, pitted and diced
1 1/2 c
all purpose flour
1 Tbsp
baking powder
3/4 c
unsalted butter, softened
3/4 c
eggs, beaten
2 Tbsp
lime juice
finely grated rind of 1 lime
1/3 c
dry unsweeteded coconut
2 Tbsp
toasted long shred coconut to decorate


1Preheat your oven to 350 degrees.
2Crease and line with parchment paper cut to fit the botton of a deep 9 inch round cake pan. Or a 9 inch iron skillet skillet can be used instead.
3Arrange the mango evenly over the bottom of the pan.
4Sift the flour and baking powder into a large bowl and add the butter, sugar and eggs.
5Beat well until mixture is smooth, then stir in the lime juice, lime rind and dry unsweetened coconut until well blended.
6Spoon the mixture over the mango and smoothe the survace with a spatula.
7Place in oven and bake for 40 to 50 minutes or until risen and golden brown.
8Remove from oven and let cool in the pan for 2 to 3 minutes, then turn onto a flameproof dish.
9Preheat the broiler to high.
10Sprinkle the top of the cake with the sugar and place under the not broiler for 2 to 3 minutes, until browned. Watch not to burn.
11Alternatively, you can use a chef's blowtorch to brown the top if you have one.
12Serve hot, sprinkled with coconut shreds and cut into slices.

About this Recipe

Course/Dish: Cakes, Fruit Desserts