Why not get both if you enjoy both enchiladas and Buffalo wings?
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 8-inch cake |
Ingredients
- 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.
- For a nice finishing touch, after you’ve inverted the cake, thickly dust the mangoes with powdered sugar, then place under a broiler for 3 to 5 minutes, until the sugar is bubbly and golden brown. Leave to cool before slicing.
- If desired, you can omit the coconut from the cake.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 120 mg |
| Sugars | 23 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |