The mango and coconut give this coffee cake a delicious island feel… If you can’t find mangoes, use nectarine or peaches. The yogurt and oil keep the cake moist. Fruity balsamic would make this even more tropically delightful. Preparation time will take 25 minutes, bake time will take 35 minutes and there will be 8 servings.
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 beaten egg
2/3 cup plain yogurt
2 tablespoons Santa Fe Olive Oil & Balsamic’s Arbequina Olive Oil (or another varietal EVOO)
1/2 teaspoon vanilla
1 medium mango, peeled,seeded, and finely chopped (about 1 cup)
1 tablespoon all-purpose flour
2 tablespoons flaked coconut
Lightly grease and flour a 9×1 1/2 inch round baking pan; set aside. In a large mixing bowl, stir togeter the 1 1/4 cup flour, the sugar, the baking powder, baking soda, salt, and nutmeg. Make a well in the center o the flour mixture and set aside
In a small mixing bowl stir together the egg, yogurt, oil, and vanilla. Add the egg mixture all at once to flour mixture. Stir ust until moistened (batter should be slightly lumpy). Toss chopped mango with the 1 tablespoon flour; gently fold that mixture into the batter. Spread batter into prepared pan.
Sprinkle coconut over batter in pan. Bake in a 350 F oven for 35 minutes. Serve warm.
This recipe originated from: Better Homes and Gardens, fresh and easy meals
Check out their website here: http://www.bhg.com/