Preheat your oven to 170°C (340°F) and lightly grease an 8-inch baking tin with unsalted butter.

In a small pot over medium heat, combine ¼ cup of unsalted butter and ½ cup of brown sugar. Stir until the mixture melts and bubbles, about 3-5 minutes.

Pour the caramel into the prepared tin, spreading evenly. Arrange mango slices on top.

In a large mixing bowl, beat 1 cup of unsalted butter and 1.25 cups of granulated sugar together until creamy and pale, about 5 minutes.

Add eggs, one at a time, mixing in 2 teaspoons of vanilla extract and 1 cup of mango puree.

Whisk together 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Gradually add to wet mixture, stirring until just combined.

Pour batter over the mango layer in the baking tin and bake for 35-40 minutes. Check for doneness with a skewer.

Cool in the pan for at least 5 minutes, then invert onto a serving platter.

Scoop out chilled coconut cream into a mixing bowl, whip, and add sugar or honey to taste.