Tropical Coffee Cake

Tropical Coffee Cake

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From: Diabetic Living Magazine

Mango and coconut give this low-calorie coffee cake island flair. Yogurt and just a small amount of oil keep the cake moist yet low in fat.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1¼ cups all-purpose flour
  • ¼ cup sugar plus 4 packs heat-stable sugar substitute, or ½ cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 beaten egg
  • ⅔ cup plain fat-free yogurt
  • 2 tablespoons cooking oil
  • ½ teaspoon vanilla
  • 1 medium mango, peeled, seeded, and finely chopped (about 1 cup)
  • 1 tablespoon all-purpose flour
  • 2 tablespoons flaked coconut

Preparation

  • Prep

  • Ready In

  1. Lightly grease and flour a 9x1½-inch round baking pan; set aside. In a large bowl stir together the 1¼ cups flour, the sugar plus sugar substitute or the sugar, baking powder, baking soda, salt, and nutmeg. Make a well in the center of the flour mixture; set aside.
  2. In a small mixing bowl stir together the egg, yogurt, oil, and vanilla. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Toss chopped mango with the 1 tablespoon flour; gently fold into batter. Spread batter into prepared pan.
  3. Sprinkle coconut over batter in pan. Bake in a 350°F oven for 35 minutes. Serve warm.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 169 calories; 5 g fat(1 g sat); 28 g carbohydrates; 4 g protein; 27 mg cholesterol; 194 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ fat, ½ fruit

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