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“My family is absolutely crazy about this soft, moist cake with its rich-tasting, super chocolatey icing. My dad would finish half the pan if he could!” Rivka Kahan - Brooklyn, New York
This recipe is:
Healthy
Nutritional Facts 1 piece equals 271 calories, 12 g fat (4 g saturated fat), 26 mg cholesterol, 213 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Makeover Cake with Coconut-Pecan Icing in Healthy Cooking April/May 2009, p21
This sweet and moist coconut cake is the perfect ending to any meal. Serve with a dollop of fresh whipped cream or top with your favorite sweet lemon icing.
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Reviewed on Apr. 16, 2011 by cassadia
We really enjoyed this recipe. Cake was very moist and topping was a nice finish for the cake. Did not use the sugar substitute and turned out great.
Reviewed on Apr. 08, 2011 by Tina T.
Wonderful
Reviewed on Apr. 07, 2011 by Katharine
I would make this again. It is so good I could'nt stay away from it. Served it to some of my guests and they loved it as well.
Reviewed on Apr. 07, 2011 by Ballinrobe
I ahve notmade this but would w/butter and not shortening. As for sugar sub....try Truvia or even Stevia! Natural sweetner from a plant! Not a chemical like splenda!!
Reviewed on Mar. 31, 2011 by micheleclow
Sugar blend is a blend of sugar and sugar substitute (most likely Splenda).
Reviewed on Mar. 31, 2011 by gtltravis@charter.net
What is sugar blend?
Reviewed on Mar. 31, 2011 by cherrylady
To Netizen: Crisco shortening has 0 trans fats.
Reviewed on Mar. 31, 2011 by Netizen
Shortening has trans fats and they are NOT healthy.
Reviewed on Nov. 11, 2009 by dvosters
Made this with 8th grade students in a foods class and they all loved it! Easy and delicious!
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