MANGO-COCONUT COFFEE CAKE

1 1/4 cup + 1 tbsp white whole-wheat flour, divided
1/2 cup Splenda Baking Blend (Use Splenda Granulated if your sugar is hard to control!)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1 beaten egg
2/3 cup plain fat-free yogurt
2 tbsp coconut oil
1/2 tsp vanilla
1 medium mango, peeled, seeded, finely chopped (should be around 1 cup)
2 tbsp unsweetened flaked coconut

Preheat oven to 350 degrees.
Lightly grease and flour a 9-inch round cake pan; set aside.

Stir the 1 cup of flour, Splenda, baking powder, baking soda, salt, and nutmeg together in a large bowl.  Make a well in the center of the mixture and set aside.

In a small mixing bowl, stir the egg, yogurt, oil, and vanilla together until blended.  Add the egg mixture to the well in the flour mixture.  Stir together just until moistened - the batter will be lumpy.  Toss the mango with the remaining tablespoon of the white whole-wheat flour and stir into the batter.  Spread cake batter into the prepared cake pan.  Sprinkle the coconut over the top of the batter.

Bake cake at 350 degrees for 30 to 35 minutes until a wooden toothpick inserted in center comes out clean.

Cake is best served slightly warm.