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. Source: Diabetic Living Magazine
Lightly grease and flour a 9x1 1/2-inch round baking pan; set aside. In a large bowl stir together the 1 1/4 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.
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.
Sprinkle coconut over batter in pan. Bake in a 350 degree F oven for 35 minutes. Serve warm.
1 1/2 starch, 1/2 fat, 1/2 fruit