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

Makeover Cake with Coconut-Pecan Icing Recipe

Read Reviews (9)
4.67 9
Publisher Photo
“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
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 20 servings

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 King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Makeover Cake with Coconut-Pecan Icing in Healthy Cooking April/May 2009, p21

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.

Reviews for Makeover Cake with Coconut-Pecan Icing(9)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 16, 2011

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.

MY REVIEW
Reviewed Apr. 8, 2011

Wonderful

MY REVIEW
Reviewed Apr. 7, 2011

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.

MY REVIEW
Reviewed Apr. 7, 2011

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!!

MY REVIEW
Reviewed Mar. 31, 2011

Sugar blend is a blend of sugar and sugar substitute (most likely Splenda).

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