Desserts Recipes

Coco-Mango Peach Burnt Sugar Upside Down Cake

October 8, 2011


Coco-Mango Peach Burnt Sugar Upside Down Cake



  • 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


  1. Preheat oven to 350 degrees
  2. Melt butter in cast iron skillet, remove from heat and sprinkle over brown sugar 
  3. Arrange mango and peach slices in a circular pattern over brown sugar
  4. Mix flour, sugar, powdered coconut flakes and baking powder in a large mixing bowl
  5. Add coconut milk, coconut oil, and egg, slowly mixing after each addition
  6. Pour the batter over fruit in cast iron skillet
  7. Bake for 40-45 minutes
  8. Let rest for 5 minutes to allow caramel to set before inverting onto plate and serve warm.


*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.

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