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Mango-Coconut Cake With Yogurt-Lime Cream

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“Delicious variation of upside down cake! Original recipe from Homemakers Magazine with a couple of changes. Everyone asks for this recipe.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre heat oven to 350.
  2. Stir together mango, coconut, brown sugar, orange peel, cinnamon and nutmeg: reserve for topping.
  3. Mix flour, sugar and baking powder in a large bowl. Mix eggs with milk, orange juice, orange peel ,melted butter and vanilla in a separate bowl. Add to flour mixture and mix just until smooth(batter will be thick).
  4. Spread batter evenly in a greased 9x13 cake pan. Spread mango mixture evenly over batter. Bake in preheated oven for 35-40 minutes until lightly browned on top and firm to the touch.
  5. Great with ice cream or Yogurt Lime Cream as below:
  6. Stir together yogurt lime juice and peel.
  7. Whip cream and add icing sugar.
  8. fold cream into yogurt mixture. ( can be refridgerated for up to two hours before serving) Serve along side cake.

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