Add coconut milk and sugar to a saucepan. Place over medium-high heat and bring to a boil, then reduce the heat and cook for a minute. Remove from the heat, add the lemon juice and vanilla essence. Set aside to cool.
pripravimo pekač in mango
Spray or butter your 9-inch or 23 cm baking tin (you can also use 24 cm baking tin) with butter or coconut butter (don't forget the sides of the pan). Peel the mango and cut it on thin slices. Arrange mango slices in a dessired pattern in pan. Make sure to fill the whole bottom of the pan. Pour the syrup over the mango equally and place in the fridge for 10 minutes. Preheat the oven to 180 °C / 355 °F.
Prepare the coconut batter
In a small bowl combine desiccated coconut, all-purpose flour and baking powder. In a large bowl (or in a bowl of a stand mixer) beat the sugar and butter for about 5 minutes. Add one egg, mix, then add another egg only when the first one is completely incorporated. Alternately add dry ingredients (coconut-flour mixture) and coconut milk and mix them well into the butter mixture until nice and incorporated.
Remove the baking tin with mango from your fridge. Gently spoon coconut batter over mango slices, spread evenly using a spatula. Tap the baking tin on the work surface after spreading the batter to get rid of any air bubbles. Place in the preheated oven and bake for about 50 - 60 minutes at 180 °C / 355 °F or until nice and golden brown and the toothpick inserted near center comes out clean.
Unmold and serve
Remove the baked upside down mango cake from the oven and leave for about 5 minutes on the counter to cool slightly. Place a wire rack over pan and invert quickly. Unmold the baking tin and leave the cake to cool for about 30 - 60 minutes. Cut on desired slices and serve. Store covered at room temperature or in a fridge for up to two days.TipBe careful when inverting the cake because the cake and the syrup are hot.