Mango And Coconut Sponge Cake

• 4 1/4 tablespoons butter + a little more for greasing
• 9/16 cup brown sugar
• 6 3/8 tablespoons cane sugar
• 2 3/8 cups mango in syrup, drained
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 7/8 cup coconut cream
• 1 pinch salt
• 1 9/16 cups flour
• 2 teaspoons baking powder

1. Pre-heat the oven to 180C.
2. Grease a cake pan and set aside.
3. In a heavy pan, melt the butter with the 2 types of sugar on a very low heat, until it begins to caramelize.
4. Transfer to the cake pan and arrange the mango pieces on top. Set aside.
5. In a food processor, add the butter and sugar and mix well.
6. Add the eggs, one at a time, while continuing to mix.
7. With the machine still running, add the coconut cream until completely blended.
8. Sift the flour, salt, and baking powder over the mixture and mix in with a spatula.
9. Spoon in the mixture over the mango.
10. Cook for 50 minutes or until golden and a toothpick inserted in the center comes out clean.

butter , brown sugar, cane sugar, mango, butter, sugar, eggs, coconut cream, salt, flour, baking powder

Taken from www.yummly.com/recipe/Mango-and-Coconut-Sponge-Cake-561485 (may not work)