Name: Mango Upside-Down Cake
Ingredients: 2 ripe mangoes, peeled and thinly sliced; 2/3 cup white sugar; 2 eggs, lightly beaten; 0.5 cup plain Greek yogurt; 0.5 cup sunflower seed oil; 1 1/3 cups all-purpose flour; 1/3 cup unsweetened shredded coconut; 1.5 teaspoons baking powder

Ingredients

2 ripe mangoes, peeled and thinly sliced
2/3 cup white sugar
2 eggs, lightly beaten
0.5 cup plain Greek yogurt
0.5 cup sunflower seed oil
1 1/3 cups all-purpose flour
1/3 cup unsweetened shredded coconut
1.5 teaspoons baking powder

Steps

Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with enough parchment paper to overhang on all sides.
Arrange mango slices in an overlapping pattern in bottom of the prepared dish.
Combine sugar, eggs, yogurt, and oil in a large bowl; stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over sliced mango; spread evenly to edges.
Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes. Cool in the dish for 15 minutes. Invert onto a serving plate; carefully peel off parchment paper. Cool completely before slicing.