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Homemade Makeover Italian Cream Cake

Homemade Makeover Italian Cream Cake
Toasted pecans and coconut take this moist cake from good to great, but it's the cream cheese frosting that makes it truly extraordinary. Thank goodness it's a makeover, because you'll definitely want seconds! —Christy White, Oxford, Mississippi
16 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup buttermilk
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup flaked coconut, toasted
  • CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chopped pecans, toasted

Directions

  • Line two 9-in. round baking pans with waxed paper. Coat pans with
  • cooking spray and sprinkle with flour; set aside.
  • In a large bowl, beat butter and sugar until crumbly, about 2
  • minutes. Add eggs, one at a time, beating well after each addition.
© Taste of Home 2013

2 of 2

Homemade Makeover Italian Cream Cake (continued)

Directions (continued)

  • Beat in applesauce and vanilla (mixture will appear curdled).
  • Combine the flour, baking soda and salt; add to creamed mixture
  • alternately with buttermilk. Fold in pecans and coconut.
  • Pour into prepared pans. Bake at 350° for 18-22 minutes or until
  • a toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat cream cheese and butter until
  • fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
  • Spread frosting between layers and over top and sides of cake.
  • Sprinkle pecans over top of cake. Store in the refrigerator. Yield:
  • 16 servings.
Nutrition Facts: 1 slice equals 297 calories, 15 g fat (7 g saturated fat), 56 mg cholesterol, 180 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013