MAKEOVER CAKE WITH COCONUT-PECAN ICING

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Taste of Home
By: Rivka Kahan from Brooklyn, New York

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  • 20

Ingredients

  • ICING & GARNISH:
  • 1/3 1/3 1/3 cup shortening
  • 3/4 3/4 3/4 cup sugar
  • 1/3 1/3 1/3 cup sugar blend
  • 2 2 2 eggs
  • 1/2 1/2 1/2 cup unsweetened applesauce
  • 1 1 1 teaspoon vanilla extract
  • 1 1 1 cup cake flour
  • 1 1 1 cup all-purpose flour
  • 1/4 1/4 1/4 cup baking cocoa
  • 1 1 1 teaspoon baking soda
  • 3/4 3/4 3/4 teaspoon salt
  • 1-1/2 1-1/2 1-1/2 cups buttermilk
  • 1/3 1/3 1/3 cup reduced-fat butter, cubed
  • 3 3 3 tablespoons baking cocoa
  • 2 2 2 tablespoons fat-free milk
  • 2 2 2 cups confectioners' sugar
  • 1-1/4 1-1/4 1-1/4 cups chopped pecans, toasted, divided
  • 3/4 3/4 3/4 cup flaked coconut, toasted, divided
  • 3/4 3/4 3/4 teaspoon vanilla extract
  • Directions:
  • 2 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).
  • to the flours, cocoa, baking soda and salt; add to shortening mixture alternately with buttermilk, beating well after each addition.
  • 13-in. 9-in. 350° 25-30 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.

Preparation

Step 1

Editor’s Note: This recipe was tested with Splenda Sugar Blend and Land O'Lakes light stick butter.


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