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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

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

  • 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 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.