Healthified Coconut Coffee Cake

Healthified Coconut Coffee Cake

Healthified Coconut Coffee Cake
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total prep
190 fewer calories • 80% less sat fat than the original recipe— see the comparison. Enjoy a taste of the tropics! Creamy yogurt and fresh mango make this cake moist and tender with just the right amount of sweetness.


  • 11/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 medium mango, seeded, peeled, and finely chopped (about 1 cup)
  • 1 tablespoon all-purpose flour
  • 2 tablespoons flaked coconut
  • 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 plain fat-free yogurt
  • 2 tablespoons cooking oil
  • 1/2 teaspoon vanilla


  • 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.
  • 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.
  • 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.

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