Laurie Pearson
@laushinepea
Mango Coconut Upside-Down Cake
This delightful Mango Coconut Upside-Down Cake features a luscious layer of ripe mangoes topped with a moist coconut-infused cake. Perfect for summer gatherings or as a sweet treat any time of the year!
Details
- Cuisine:other
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:8
- Views:7
Recipe Information
- Prep time25 min.
- Cook time45 min.
- Total time70 min.
- Servings8
Ingredients
- 2, peeled and thinly sliced
- 2/3 cup
- 2, lightly beaten
- 1/2 cup
- 1/2 cup
- 1 1/3 cups
- 1/3 cup
- 1 1/2 teaspoons
Cooking Instructions
Follow our step-by-step guide on how to make Mango Coconut Upside-Down Cake.
Step 1
Preheat your oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper, allowing some overhang on the sides for easy removal.
Step 2
Arrange the sliced mangoes in an overlapping pattern at the bottom of the prepared baking dish.
Step 3
In a large mixing bowl, combine the sugar, eggs, Greek yogurt, and sunflower seed oil. Stir until the mixture is smooth and well combined.
Step 4
Gently fold in the all-purpose flour, shredded coconut, and baking powder until just combined. Be careful not to overmix.
Step 5
Spoon the batter over the arranged mango slices, spreading it evenly to cover the fruit.
Step 6
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Once baked, let the cake cool in the dish for 15 minutes. Then, carefully invert it onto a serving plate and peel off the parchment paper. Allow the cake to cool completely before slicing.