Ingredients
8
8 servings
- •2 ripe mangoes, peeled and thinly sliced
- •⅔ cup white sugar
- •2 eggs, lightly beaten
- •½ cup plain Greek yogurt
- •½ cup sunflower seed oil
- •1 ⅓ cups all-purpose flour
- •⅓ cup unsweetened shredded coconut
- •1 ½ teaspoons baking powder
Instructions
- 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.
- Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 345
- Carbohydrate: 41g
- Fat: 19g
- Fiber: 2g
- Protein: 5g
- Sugar: 23g
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