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Tropical Upside-Down Cake

Ingredients

• For the topping
• 1-1/2 oz. (3 Tbs.) unsalted butter; more for the pan
• 3/4 cup packed light brown sugar
• 3 Tbs. dark rum
• 1 large ripe mango, pitted, peeled, and sliced crosswise 1/4 inch thick
• 1 small ripe pineapple, peeled, cut lengthwise into eighths, cored, and sliced crosswise 1/4 inch thick
• For the cake
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 6 oz. (3/4 cup) unsalted butter, at room temperature
• 1/2 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
• 1/2 cup well-shaken unsweetened coconut milk
• 3 oz. (1 cup) sweetened shredded coconut

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