Tropical Fruit Coffeecake

Name: 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

16 ingredients

3 steps

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.