Mango-Coconut Bread

1 1/4 cup of organic white self-rising flour
1 cup of Splenda brand sugar for baking
2 eggs
1 cup mango puree (I used Doles frozen mango chunks, defrosted them and mashed them)
2 tsp essence of coconut
1. Preheat oven to 350F
2. Blend wet ingredients until smooth.
3. Add flour and stir until completely blended.
4. Grease loaf pan with non-stick cooking spray and pour in batter.
5. Bake in middle rack for 50 minutes then place on cooling rack until cool.

The mango and cocount flavours melt together rather well. For being a horrible baker this came out tasty and practically guilt-free!