Recipe: <!-- -->Mango Upside-Down Cake<!-- --> | Whole Foods Market
Use a perfectly ripe mango — sweet and juicy on the inside but still firm enough to slice — to make this moist, whole wheat cake that uses coconut oil in place of butter.
Ingredients
- 1/2 cup coconut oil, at room temperature, plus more for the pan
- 1 cup firmly packed light brown sugar, divided
- 1 large ripe mango, thinly sliced
- 2 eggs, separated
- 2 teaspoons pure vanilla extract
- 1/2 cup light coconut milk
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
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