Name: Mango Upside-Down Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Ripe mangoes, peeled and thinly sliced - 2; White sugar - ⅔ cup; Eggs, lightly beaten - 2; Plain Greek yogurt - ½ cup; Sunflower seed oil - ½ cup; All-purpose flour - 1 ⅓ cups; Unsweetened shredded coconut - ⅓ cup; Baking powder - 1 ½ teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mango Upside-Down Cake

1. Ripe mangoes, peeled and thinly sliced - 2

2. White sugar - ⅔ cup

3. Eggs, lightly beaten - 2

4. Plain Greek yogurt - ½ cup

5. Sunflower seed oil - ½ cup

6. All-purpose flour - 1 ⅓ cups

7. Unsweetened shredded coconut - ⅓ cup

8. Baking powder - 1 ½ teaspoons

How to cook deliciously - Mango Upside-Down Cake

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Allow to cool completely before slicing.