my yummy mango & coconut brulee cake

★★★★★ 1
a recipe by
Norma DeRemer
York, PA

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
serves 6

Ingredients For my yummy mango & coconut brulee cake

  • 1
    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
  • 3
    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

How To Make my yummy mango & coconut brulee cake

  • 1
    Preheat your oven to 350 degrees.
  • 2
    Crease 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.
  • 3
    Arrange the mango evenly over the bottom of the pan.
  • 4
    Sift the flour and baking powder into a large bowl and add the butter, sugar and eggs.
  • 5
    Beat well until mixture is smooth, then stir in the lime juice, lime rind and dry unsweetened coconut until well blended.
  • 6
    Spoon the mixture over the mango and smoothe the survace with a spatula.
  • 7
    Place in oven and bake for 40 to 50 minutes or until risen and golden brown.
  • 8
    Remove from oven and let cool in the pan for 2 to 3 minutes, then turn onto a flameproof dish.
  • 9
    Preheat the broiler to high.
  • 10
    Sprinkle 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.
  • 11
    Alternatively, you can use a chef's blowtorch to brown the top if you have one.
  • 12
    Serve hot, sprinkled with coconut shreds and cut into slices.

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