Recipe For Cake With Chocolate Coffee And Butter Chocolate Fillings

Tropical Coffee Cake Ingredients:

1 ¼ cup + 1 tablespoon all purpose flour
1 egg, whole, lightly beaten
2/3 cup plain yogurt, fat free
½ teaspoon baking soda
½ teaspoon baking powder
½ cup sugar
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon nutmeg, ground
2 tablespoon cooking oil
2 tablespoon flaked coconut
1 medium mango, peeled, seeded and chopped finely

Method:

1. Lightly grease a round baking pan (about 9×1½ inch large) with cooking oil. Sprinkle flour over the greased pan and shake it well to spread. Leave the prepared pan aside.
2. Stir together 1 ¼ cup all purpose flour, sugar, salt, baking soda, baking powder and nutmeg powder in a large mixing bowl. Mix the dry ingredients well and push the flour away from the center to the sides so as to make a depression in the center of the flour mixture. Leave aside.
3. Stir together the lightly beaten whole egg along with the plain fat free yogurt, cooking oil and vanilla extract in a small bowl. Add this egg mixture to the depression in the flour mixture all at once. Stir immediately just until the mixture is moistened, the batter should be slightly lumpy.
4. Toss the chopped mango pieces with the remaining 1 tablespoon all purpose flour in a separate bowl and gently fold the mango pieces in the lumpy batter mixture. Spread this lumpy batter evenly in the prepared baking pan. Sprinkle the flaked coconut over the batter.
5. Place the prepared pan in a 350 degree Fahrenheit oven and bake for about 35 minutes. To check the doneness of the cake insert a wooden toothpick in the center of the cake after 30 or 35 minutes, if it comes out clean then consider it done. If not, then bake for another 5 to 8 minutes. Remove the cake from the pan and let it stand on a wire rack. Serve warm. This recipe makes 8 servings.

Health Tip:

• Tropical coffee cake recipe provides 193 calories, 5 gm total fats, 34 gm carbohydrates and 4 gm proteins per serving.
• This recipe provides very low cholesterol and saturated fats- that is only 27 mg and 1 gm per serving respectively. Egg yolk is the major source of cholesterol in this recipe if you wish to make this cake cholesterol free then add 2 lightly beaten egg whites instead of 1 whole egg.
• This recipe provides moderate to low sodium that is 194 mg sodium per serving.