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Mango Upside-Down Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Easy, elegant mango upside-down cake, great for mango season.
Ingredients:
  • 2 ripe mangoes, peeled and thinly sliced
  • 0.66666668653488 cup white sugar
  • 2 eggs, lightly beaten
  • 0.5 cup plain Greek yogurt
  • 0.5 cup sunflower seed oil
  • 1.3333333730698 cups all-purpose flour
  • 0.33333334326744 cup unsweetened shredded coconut
  • 1.5 teaspoons baking powder
Instructions:
  • Preheat the oven to 350°F (180°C) and line an 8-inch square baking dish with parchment paper, ensuring some overhang on all sides.
  • Layer the mango slices in an overlapping pattern at the bottom of the dish.
  • In a large bowl, mix together sugar, eggs, yogurt, and oil until smooth. Gently fold in flour, coconut, and baking powder until just combined. Pour the batter over the sliced mango, spreading it evenly to the edges.
  • Bake in the preheated oven for 45 to 50 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the dish for 15 minutes, then invert onto a serving plate, peel off the parchment paper, and allow to cool completely before slicing.

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