ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tropical Fruit Coffeecake

Yield 16 servings (serving size: 1 piece)

Ingredients

  • 3/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1/4 cup butter or stick margarine, softened
  • 2 large egg whites
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons grated lemon rind
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 cup diced peeled mango
  • 1 cup canned crushed pineapple in juice, drained
  • Cooking spray
  • 1/3 cup flaked sweetened coconut

Nutrition Information

  • calories 221
  • caloriesfromfat 17 %
  • fat 4.2 g
  • satfat 2.7 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 4.7 g
  • carbohydrate 41.5 g
  • fiber 1 g
  • cholesterol 9 mg
  • iron 1.3 mg
  • sodium 314 mg
  • calcium 90 mg

How to Make It

  1. Preheat oven to 350°.

  2. Beat sugars, cream cheese, and butter with a mixer at medium speed until well-blended (about 5 minutes). Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla and rind. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in mango and pineapple.

  3. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Sprinkle coconut over batter. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.