Tropical Fruit Coffeecake

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.