Food and Recipes

mango upside-down coconut cake

I’m not a partier, a clubber or a groupie. Gosh, I sound downright boring. But what I am is a dinner party or cookout kind of gal. There’s something about food and fellowship that really unite people. A family from our gym invited us over for dinner tonight. And because my mom taught me to never go empty-handed, and because I love to bake, I decided to bring a paleoish dessert.

Last night after the gym, I came home and scrounged around for ingredients and ideas on what kind of dessert to make. I found two mangoes, and used them as a spring board for mango upside-down coconut cake.

I love me some coconut flour, and coconut products in general. And I’ve never made anything with coconut that I didn’t like. But I’m going out on a bit of a limb here by posting the recipe before I’m even able to sample the cake. It smelled great coming out of the oven, so let’s just hope my nostrils and my tastebuds sync up tonight.

(After I made the cake, I realized I could have easily made it dairy-free by using coconut oil instead of butter. Just a thought for those of you who don’t do dairy.)

Mango Upside-Down Coconut Cake


  • 2 mangoes
  • 6 tablespoons butter, divided
  • 1/2 cup palm sugar, divided
  • 1/4 cup coconut oil
  • 2 eggs
  • 1 cup coconut milk
  • 1/2 coconut flakes
  • 1 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice

1. Peel and thinly slice mangoes, and set aside. (The orange mango was almost over-ripe, while the yellow one was under-ripe. I figured they balance each other out!)

2. In iron skillet, melt 3 tbsp of butter.

3. Stir in 1/4 cup palm sugar, and let it simmer about a minute. Set aside to let cool and turn oven to 350 degrees.

4. Meanwhile, blend/whisk 1/4 cup palm sugar, 1/4 cup coconut oil and 3 tbsp softened butter. (I recently killed my blender, so I resorted to the whisk. If you decide to whisk, make sure your butter is softened because you can see how I warped my whisk!)

5. Whisk in eggs, one at a time.

6. Blend/stir in coconut milk, coconut flakes, coconut flour, baking powder, salt and pumpkin pie spice.

7. Place mangoes in skillet on top of butter/sugar mixture. I arranged mine so that the orange and yellow slices alternated, more for flavor than aesthic appeal.

8. Spoon batter on top of mangoes, and spread evenly.

9. Bake for 30 to 35 minutes at 350 degrees.

10. Once it cools, use a plate to flip it upside down.

I’ll report back soon on how it tasted!

This recipe is part of Fight Back Fridays,Slightly Indulgent Tuesday, Gluten-Free Wednesdays and Real Food Wednesday.

Copyright The Hobson Homestead 2010 at


I'm a full-time wife and semi-stay-at-home mom to four young kids. Day to day, I help my husband with his small business, but when I have any extra time, you can find me cooking or being active outdoors with my family. We live at the foothills of the North Georgia mountains and are embracing modern homesteading month by month.


  1. Oh my goodness does this look super tasty! I love how you made it healthier than a normal upside down cake!

    Don’t worry, you’re not the only one who prefers dinner parties over clubbing. 🙂

  2. This looks amazing! I love the idea of using mango, and I really need to get ahold of some palm sugar. Thanks for participating in Gluten-Free Wednesdays!

  3. Haley, I dont know how mechanical James is, but I have an extra KitchenAid mixer here that is broken. Phillip thinks the belt just broke. It should be an easy fix, but someone bought us a new one as a wedding present so Phil isn’t worried about fixing it. You’re welcome to give it a shot, just let Phillip know.

  4. I’m excited to make this tonight. I just bought coconut oil and I was wondering if I would need to put in 6 tablespoons of the oil (I’m going to use it in place of butter)?? Janna

  5. Good question Janna. I definitely think you could use the same proportions. Especially since it isn’t all that much and it’s divided. Let me know how it turns out!

  6. I did half butter and half coconut oil- delish! Although I used oil mixed with palm sugar (the first step) and it didn’t work well. Next time I’ll use butter for the first step and the oil in the cake. Oh and I used a pineapple instead of mangoes because it was on sale. Great recipe! Thanks for sharing!
    I found you on glutenfreehomemaker.

    Going back to the kitchen for seconds.

  7. Looks delicious! How was it?
    What is Palm sugar? I’ve never heard of that? Is it paleo? I’m assuming no, but Im interested either way. Do you think you could use honey in place of the palm sugar?

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