Coco-Mango Peach Burnt Sugar Upside Down Cake
Scale
Ingredients
- 1 mango, sliced
- 1 peach, sliced
- 1 cup flour
- ¾ cup coconut milk
- ¾ cup sugar
- 2/3 cup brown sugar
- 1/3 cup coconut oil, melted (if not already liquid)
- ¼ cup butter
- ¼ cup dried coconut flakes, powdered (place in a high powered blender, until
- 1 ½ tsp baking powder
- 1 egg
Instructions
- Preheat oven to 350 degrees
- Melt butter in cast iron skillet, remove from heat and sprinkle over brown sugar
- Arrange mango and peach slices in a circular pattern over brown sugar
- Mix flour, sugar, powdered coconut flakes and baking powder in a large mixing bowl
- Add coconut milk, coconut oil, and egg, slowly mixing after each addition
- Pour the batter over fruit in cast iron skillet
- Bake for 40-45 minutes
- Let rest for 5 minutes to allow caramel to set before inverting onto plate and serve warm.
Notes
*If you want to make this cake vegan, simply substitute the butter with coconut oil in the beginning of the recipe and the egg with 1 replacement of Ener-G Egg Replacer.