Method
Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

1. Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a loose-bottomed 18 cm (7 in) square deep cake tin, or a 20 cm (8 in) round deep cake tin, and line the bottom with baking parchment.
2. Peel the mango. Cut the flesh away from the stone and cut it into thin slices. Arrange over the bottom of the prepared cake tin.
3. Put the caster sugar, eggs, yogurt, oil and lime zest into a large bowl and stir until smooth and well mixed. Sift over the flour and baking powder and fold in, together with the coconut.
4. Spoon the mixture into the tin, over the sliced mango, and level the top. Bake for 50 minutes or until golden brown and firm to the touch, covering with foil after 30 minutes if the cake begins to brown too much.
5. 5 Leave the cake in the tin for about 15 minutes, then turn out onto the rack of a grill pan, mango-side up, and peel off the lining paper. Thickly dust with the icing sugar and place under a preheated hot grill for 3–4 minutes or until the sugar has melted and is golden. Leave to cool on the rack.
6. Transfer the cake to a plate for serving. Any leftover cake can be covered with cling film and kept in the fridge for 2–3 days.

Each serving provides

E * A, B6, B12, C, calcium

Plus points

Sunflower oil is rich in polyunsaturated fats and vitamin E, a powerful antioxidant that helps to protect cell membranes against damage from free radicals. Sunflower oil should be stored in a cool, dark place because the vitamin E is destroyed by exposure to sunlight. * Mangoes are rich in several carotenoid compounds, including beta-carotene and vitamin C. They are a good source of potassium, a key mineral for people with high blood pressure. They also contain a phytochemical called beta cryptoxanthin. Studies have shown that women who have high levels of this compound in their blood are less at risk of developing cervical cancer.

Some more ideas

For a chocolate, pear and walnut upside-down cake, use 2 ripe but firm pears, peeled, cored and sliced, instead of the mango. Substitute 3 tbsp cocoa powder for 3 tbsp of the plain flour, and fold in 30 g (1 oz) finely chopped walnuts instead of the coconut. * For a peach and almond sponge, put 115 g (4 oz) softened unsalted butter, 115 g (4 oz) light muscovado sugar, 45 g (1½ oz) plain wholemeal flour, 45 g (1½ oz) self-raising white flour, 1 tsp baking powder, 30 g (1 oz) ground almonds, 2 eggs and 1 tbsp milk in a large bowl. Beat well for about 2 minutes or until blended. Spoon the mixture into a greased and lined 23 cm (9 in) springform cake tin. Halve and stone 3 ripe but firm peaches. Turn the peach halves rounded side up and slice each one into 6–7 wedges, not cutting all the way through. Arrange, sliced side up, on top of the sponge. Bake as in the main recipe.