Tropical Fruit Coffeecake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 17%
  • Fat: 4.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 41.5g
  • Fiber: 1g
  • Cholesterol: 9mg
  • Iron: 1.3mg
  • Sodium: 314mg
  • Calcium: 90mg

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

Preparation

  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.
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