Tropical Coffee Cake


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Enjoy this tropical treat for breakfast or for a mid-morning snack!

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Time needed

25 min preparation + 35 min cooking


  • 1 1/4 C. all-purpose flour
  • 1/4 C. sugar plus 4 packets sugar substitute or 1/2 C. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1 beaten egg
  • 2/3 C. plain fat-free yogurt
  • 2 Tbs. vegetable oil
  • 1/2 tsp. vanilla
  • 1 med. mango, peeled, seeded and finely chopped
  • 1 Tbs. all-purpose flour
  • 2 Tbs. flaked coconut

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Lightly grease and flour a 9X11/2-inch round baking pan; set aside. In a large bowl, stir together the 1 1/4 cups flour, the sugar plus sugar substitute, baking powder, baking soda, salt and nutmeg. Make a well in the center of the flour mixture; set aside.
In a small bowl, stir together the egg, yogurt, oil and vanilla. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy). Toss chopped mango with 1 tablespoon flour; gently fold into batter. Spread batter into pan.
Sprinkle coconut over batter in pan. Bake in a 350 degree oven for 35 minutes. Serve warm.

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