Recipe by Cooking Light November 2000

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Yield:
16 servings (serving size: 1 piece)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

221 calories; calories from fat 17%; fat 4.2g; saturated fat 2.7g; mono fat 1g; poly fat 0.3g; protein 4.7g; carbohydrates 41.5g; fiber 1g; cholesterol 9mg; iron 1.3mg; sodium 314mg; calcium 90mg.
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