Tropical Upside-Down Cake

finecooking.com

Lisa Barron

subheading: For the topping:

1-½ oz. (3 Tbs.) unsalted butter; more for the pan

¾ cup packed light brown sugar

3 Tbs. dark rum

1 large ripe mango, pitted, peeled, and sliced crosswise ¼ inch thick

1 small ripe pineapple, peeled, cut lengthwise into eighths, cored, and sliced crosswise ¼ inch thick

subheading: For the cake:

6-¾ oz. (1-½ cups) unbleached all-purpose flour

2 tsp. baking powder

1 tsp. kosher salt

6 oz. (¾ cup) unsalted butter, at room temperature

½ cup granulated sugar

2 Tbs. dark rum

1 Tbs. finely grated lime zest (from 2 medium limes)

2 tsp. pure vanilla extract

3 large eggs, at room temperature

½ cup well-shaken unsweetened coconut milk

3 oz. (1 cup) sweetened shredded coconut

Directions at finecooking.com

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