Ingredients
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
Preparation
Preheat oven to 350° F. Grease and lightly flour a 9-inch round baking pan; set aside. In a large bowl, stir together the 1 1/4 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.
