Tropical Fruit Coffeecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
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 |
Directions:
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.
|
|