Makeover Cake with Coconut-Pecan Icing Recipe

By á-23189

Ingredients

• ICING & GARNISH:
• 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

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 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.
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.
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.