This Mango Upside Down Gingerbread Cake is a rich and sweet cake that’s topped with caramel topping and toasted coconut!
Talk about an interesting combination.
But trust me, it works. It works wonderfully.
You see, waaaay back in May when I attended Camp Blogaway, the National Mango Board introduced me to a Mango S’more. It was a gingerbread cookie with a roasted marshmallow. Then I topped mine with sweet mango slices toasted coconut, and drizzled it with caramel.
It was epic. Something about that sweet mango and gingerbread cookie really stuck with me.
I wanted needed more.
So the Mango Upside Down Gingerbread Cake {with toasted coconut} was born.
This cake is super simple, with just a few basic ingredients.
Box cake mix, oh how I love thee.
Start off by cutting a ripe mango into cubes. {Need help? Click on the picture for an easy step by step tutorial!}
Lay the mango on the bottom of an 8″ or 9″ round cake pan, then drizzle with caramel sauce. Cover the bottom of the pan with the caramel.
Top the mango caramel layer with a layer of toasted coconut. Then mix up the gingerbread cake according to the box instructions. Pour it right on top of the toasted coconut.
Bake until a toothpick inserted in the center comes out clean.
Once it’s cooled slightly, but still warm, invert the cake onto your plate/cake stand and carefully lift the pan up.
Drizzle a little more caramel and sprinkle on some more toasted coconut…
This cake is moist and sweet, with that lovely spice from the gingerbread. The toasted coconut adds a whole different dimension with a slightly nutty crunch. It’s a great combination of flavors that will surely please your taste palate.
For an easy dessert, this cake has it all.
Mango Upside Down Gingerbread Cake
Ingredients
- 1 Gingerbread Cake Mix , {including ingredients required: egg & water}
- 2 cups toasted coconut
- 1 large mango, cubed (about 1 1/2 cups)
- Caramel Topping Sauce, found near ice cream toppings
Instructions
- Preheat oven to 350 degrees F.
- Place cubed mango on the bottom of an 8" or 9" round cake pan, and evenly cover bottom.
- Drizzle with Caramel Topping Sauce till the bottom of pan is coated.
- Use 1 1/2 cups of toasted coconut to cover the mango and caramel layer.
- Prepare Gingerbread Cake mix in a separate bowl and pour over the coconut in the cake pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
- Let cool slightly before inverting onto cake stand or plate.
- Drizzle with more caramel sauce and sprinkle the remaining coconut on top of that.
Nutrition
disclosure: The National Mango Board provided me with sweet Mangos, but I was not monetarily compensated for this post. All thoughts and opinions are my own.
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OH friend! LOVE LOVE LOVE this! Love this so much that I featured it in today’s linky! xoxo
http://asouthernfairytale.com/2012/08/20/garlic-cheese-bread-with-fresh-rosemary/
Whoa! So creative! Looks delicious 🙂
My husband’s favorite fruit is mango. I can’t wait to make this for our anniversary next week!
Looks yummy. I do love gingerbread cococnut & marshmallows caramel so this would be fun.
I haven’t tried mangoes yet. I’m wondering if they taste like sweet potatoes or not.
I love gingerbread everything. I’m jealous of how your house must have smelled while this was baking.
OMG. I want this righteous cake RIGHT NOW! I live & die for toasted coconut and caramel, and paired with the mango and gingerbread, it sounds incredible.
This does sound like a strange combo, but I have no doubt it totally works!! Looks deeeelish!
Haha, I am gathering from everyone else’s comments that they are not too sure…but yes, it really does taste good! Thanks Stephanie! 🙂
Love this!!! Mango anything is a hit with me…pictures are great too!
Thanks Asiya! You’re so sweet!
This is an interesting combination that I really want to try!
It’s definitely worth a try! 🙂
Shawn! I am drinking an iced coffee right now and I sooooo wish I had a piece of this to go with it!
Sounds like a perfect combination!
My first thought when I saw your title was “That’s an interesting combination”, and then of course you echoed my thoughts. I’m not a big fan of gingerbread or mango…but your pictures sure make it look good. Mango is kind of an acquired taste, yes? Carmel and coconut likely make it all much better and sweeter. Nice job on this!
Thanks Amie, yeah, it might now have the most beautiful title, but it sure tastes wonderful! 🙂 I think Mango tastes great, but I could see it being an acquired taste… you could substitute the Mango for some other sweet fruit, and if you don’t like gingerbread, try a different cake flavor! Like a chocolate cake with cherries…mmm!