Healthified Coconut Coffee Cake

 

11/4

cups Gold Medal® all-purpose flour

1/2

cup sugar

1/2

teaspoon baking powder

1/2

teaspoon baking soda

1/4

teaspoon salt

1/4

teaspoon ground nutmeg

1

egg, lightly beaten

2/3

cup Yoplait® plain fat-free yogurt

2

tablespoons cooking oil

1/2

teaspoon vanilla

1

medium mango, seeded, peeled, and finely chopped (about 1 cup)

1

tablespoon Gold Medal® all-purpose flour

2

tablespoons flaked coconut

• 1 Preheat oven to 350ºF. Grease and lightly flour a 9-inch round baking pan; set aside. In a large bowl, stir together the 1¼ cups flour, the sugar, baking powder, baking soda, salt, and nutmeg. Make a well in the center of flour mixture; set aside.
• 2 In a small bowl, combine egg, yogurt, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Toss mango with the 1 tablespoon flour; gently fold into batter.
• 3 Spread batter evenly in prepared pan. Sprinkle with coconut. Bake about 35 minutes or until a toothpick inserted near center comes out clean. Serve warm.