The joy at revealing an upside down cake really is a baker's delight. You can make it with any fruit - I chose mango and coconut for a sunny vibe to offset a cold rainy day. It's no. 21 of 26 alphabetical bakes!

50g melted butter
1/2 c brown sugar
2 cans mango, drained or 2 fresh mangos, sliced
100g melted butter
1/2 c unrefined sugar (I used Ceres organic golden sugar)
3/4 c coconut milk or cream
1 tsp vanilla extract
1/2 tsp salt
2 eggs
1 1/4 c flour (I used spelt)
1 14 tsp baking powder
1/4 c desiccated coconut

Preheat oven to 180C. Pour 50g melted butter into the bottom of a 22cm springform cake tin. Sprinkle the brown sugar over evenly and lay the mango slices on top in a circular pattern to cover the entire bottom of the tin.

Whisk in a bowl the rest of the melted butter, sugar, coconut milk, salt and eggs. Sift in the flour and baking powder and mix in the coconut. Pour the batter on top of the mango.

Bake for 45-50 min until cooked through. Remove from oven and release the springform. Cover with your serving plate and turn upside down straight away so the sticky sugar doesn't harden in the cake tin.

Voila! A moist cake with caramelised mango topping.