Coconut Mango Upside Down Cake Recipe

Updated March 27, 2025

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Bake the mangos under the coconut batter, then flip it out to reveal one beauty of a moist and juicy cake.

Recipe Details

Prep 10 mins

Cook 50 mins

Active 15 mins

Cooling Time 60 mins

Total 2 hrs

Makes 1 cake

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Ingredients

Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.
In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla. In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.
Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.

9-inch cake pan

Nutrition Facts
Amount per serving
Calories	3532
% Daily Value*
Total Fat 171g	219%
Saturated Fat 113g	565%
Cholesterol 677mg	226%
Sodium 1958mg	85%
Total Carbohydrate 482g	175%
Dietary Fiber 19g	67%
Total Sugars 316g
Protein 42g
Vitamin C 268mg	1,342%
Calcium 689mg	53%
Iron 19mg	106%
Potassium 2290mg	49%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.