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Makeover Cake with Coconut-Pecan Icing Recipe

Makeover Cake with Coconut-Pecan Icing Recipe

“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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Makeover Cake with Coconut-Pecan Icing

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cassadia 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. 181477
Reviewed Apr. 8, 2011


Katharine 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 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 180855
Reviewed Mar. 31, 2011

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

MY REVIEW 183210
Reviewed Mar. 31, 2011

"What is sugar blend?"

cherrylady 121576
Reviewed Mar. 31, 2011

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

Netizen 179008
Reviewed Mar. 31, 2011

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

dvosters 164932
Reviewed Nov. 11, 2009

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

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