Champagne Mango Upside Down Coconut Cake with Vanilla Whipped Cream

Hello!

After work last weekend, I packed the car for the beach and drove west with my youngest, their best friend and his mom.

This was exactly the rejuvenating getaway, I was craving. Each morning I awoke to the calming sound of the crashing surf. Our days were marked with two daily swims, one on either end of the day. The kids diving repeatedly for sunken gems, pool rings and rubber rockets. The squeals of delight and joy fill my heart after the quiet solitude of quarantine.

Our days were spent at the beach, digging large holes to bury the kids up to their heads in sand. One blustery day we built a fire that lasted just long enough in the wild wind to each roast a marshmallow for s’mores. When the rain rolled in we went to town for coffee and a visit to the old fashioned candy story with the pink and white striped awning.

The escape gave me the chance to pause the realities and worries of home. My heart is beating a little slower, my shoulders relaxed just a bit. The responsibilities of life seem a bit more manageable after time spent together in fresh air and water.

Special thanks to the Bakeshop team who worked through an unexpected crisis to keep the bakery going while protecting my time away. I appreciate each of you.

This week the Secret Item is a whole Champagne Mango Upside Down Coconut Cake with Vanilla Whipped Cream, which serves 5-6. Available to our newsletter subscribers only, so be sure to join our email list for access to all future Secret Newsletter Items.

Hope you enjoy it!