Print Options

Back to Makeover Cake with Coconut-Pecan Icing >

Include these items:

Select reviews >

Taste of Home Logo

Makeover Cake with Coconut-Pecan Icing

Makeover Cake with Coconut-Pecan Icing
“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
20 ServingsPrep: 20 min. Bake: 25 min. + cooling

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
© Taste of Home 2013

2 of 2

Makeover Cake with Coconut-Pecan Icing (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013