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

Makeover Cake with Coconut-Pecan Icing Recipe

Read Reviews
4.5 9 3
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


  • 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
  • 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: 271 calories, 12g fat (4g saturated fat), 26mg cholesterol, 213mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.


  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

Reviews for Makeover Cake with Coconut-Pecan Icing

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cassadia User ID: 3895781 179013
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."

Tina T. User ID: 5554025 181477
Reviewed Apr. 8, 2011


Katharine User ID: 636977 143549
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."

Ballinrobe User ID: 650252 210606
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!!"

micheleclow User ID: 6777152 180855
Reviewed Mar. 31, 2011

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

MY REVIEW User ID: 3680735 183210
Reviewed Mar. 31, 2011

"What is sugar blend?"

cherrylady User ID: 1073547 121576
Reviewed Mar. 31, 2011

"To Netizen: Crisco shortening has 0 trans fats."

Netizen User ID: 4154355 179008
Reviewed Mar. 31, 2011

"Shortening has trans fats and they are NOT healthy."

dvosters User ID: 1627897 164932
Reviewed Nov. 11, 2009

"Made this with 8th grade students in a foods class and they all loved it! Easy and delicious!"

Loading Image