SKINNY COCONUT COFFEE CAKE

Skinny Coconut Coffee Cake image

190 fewer calories • 80% less sat fat than the original recipe. Enjoy a taste of the tropics! Creamy yogurt and fresh mango make this cake moist and tender with just the right amount of sweetness.

Provided by By Betty Crocker Kitchens

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

11/4 cups Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
2/3 cup Yoplait® plain fat-free yogurt
2 tablespoons cooking oil
1/2 teaspoon vanilla
1 medium mango, seeded, peeled, and finely chopped (about 1 cup)
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons flaked coconut

Steps:

Preheat oven to 350° F. Grease and lightly flour a 9-inch round baking pan; set aside. In a large bowl, stir together the 1 1/4 cups flour, the sugar, baking powder, baking soda, salt, and nutmeg. Make a well in the center of flour mixture; set aside.
In a small bowl, combine egg, yogurt, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Toss mango with the 1 tablespoon flour; gently fold into batter.
Spread batter evenly in prepared pan. Sprinkle with coconut. Bake about 35 minutes or until a toothpick inserted near center comes out clean. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 19 g, TransFat 0 g