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Makeover Cake with Coconut-Pecan Icing Recipe

Makeover Cake with Coconut-Pecan Icing Recipe photo by Taste of Home

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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

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Healthy

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Makeover Cake with Coconut-Pecan Icing Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 20 Servings

20 25 45

Ingredients

1/3 cup shortening
3/4 cup sugar
1/3 cup sugar blend
2 eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup cake flour
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups buttermilk
ICING & GARNISH:
1/3 cup reduced-fat butter, cubed
3 tablespoons baking cocoa
2 tablespoons fat-free milk
2 cups confectioners' sugar
1-1/4 cups chopped pecans, toasted, divided
3/4 cup flaked coconut, toasted, divided
3/4 teaspoon vanilla extract

Directions

In a large bowl, beat the shortening, sugar and sugar blend until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla (batter will appear curdled). Combine the flours, cocoa, baking soda and salt; add to shortening mixture alternately with buttermilk, beating well after each addition.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
For icing, in a small saucepan, melt butter. Stir in cocoa until smooth. Add milk and bring to a boil. Remove from the heat. Stir in the confectioners' sugar, 3/4 cup pecans, 1/2 cup coconut and vanilla until smooth. Spread over warm cake. Sprinkle with remaining pecans and coconut. Cool completely. Refrigerate leftovers. Yield: 20 servings.

Editor’s Note: This recipe was tested with Splenda Sugar Blend and Land O'Lakes light stick butter.

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

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Makeover Cake with Coconut-Pecan 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!