Mango-Coconut Cake With Yogurt-Lime Cream

Delicious variation of upside down cake! Original recipe from Homemakers Magazine with a couple of changes. Everyone asks for this recipe.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 3  cups  ripe firm mangoes, diced in 1/2-inch pieces
• 1  cup  unsweetened large flaked coconut
• 2⁄3 cup  packed brown sugar
• 2  teaspoons  grated orange zest (for topping)
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon  grated nutmeg

• cake

• 1  tablespoon  grated orange zest
• 1 1⁄2 cups all-purpose flour
• 1  cup granulated sugar
• 2  teaspoons baking powder
• 2  eggs, lightly beaten
• 1⁄3 cup milk
• 1⁄4 cup  orange juice
• 1⁄4 cup butter, melted
• 1  teaspoon vanilla
• 1  cup plain yogurt
• 1  tablespoon lime juice
• 2  teaspoons  grated lime zest
• 1⁄2 cup  whipping cream
• 2  tablespoons icing sugar

Directions

1. Pre heat oven to 350.
2. Stir together mango, coconut, brown sugar, orange peel, cinnamon and nutmeg: reserve for topping.
3. Mix flour, sugar and baking powder in a large bowl. Mix eggs with milk, orange juice, orange peel ,melted butter and vanilla in a separate bowl. Add to flour mixture and mix just until smooth(batter will be thick).
4. Spread batter evenly in a greased 9x13 cake pan. Spread mango mixture evenly over batter. Bake in preheated oven for 35-40 minutes until lightly browned on top and firm to the touch.
5. Great with ice cream or Yogurt Lime Cream as below:
6. Stir together yogurt lime juice and peel.
7. Whip cream and add icing sugar.
8. fold cream into yogurt mixture. ( can be refridgerated for up to two hours before serving) Serve along side cake.