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Mango Upside-Down Cake

Cost $8, save $12

Source: Recommended by CookGo

  • 45 Min
  • 8 Servings
  • $8

INGREDIENTS

  • Fruit

    • 🥭 2 ripe mangoes, peeled and thinly sliced

  • Dry Ingredients

    • â…” cup white sugar
    • 1 â…“ cups all-purpose flour
    • â…“ cup unsweetened shredded coconut
    • 1 ½ teaspoons baking powder

  • Wet Ingredients

    • 🥚 2 eggs, lightly beaten
    • 🥛 ½ cup plain Greek yogurt
    • ½ cup sunflower seed oil

STEPS

1

Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.

2

Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.

3

Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper.

5

Allow to cool completely before slicing.

NUTRIENTS

Per 1 serving

🔥

345

Calories

  • 5g
    Protein
  • 41g
    Carbs
  • 19g
    Fats

đź’ˇ Tips

Use ripe mangoes for maximum sweetness and flavor.For an extra twist, sprinkle a few crushed nuts on top before baking.Store leftovers in an airtight container in the refrigerator for up to 3 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.