MAKEOVER CAKE WITH COCONUT-PECAN ICING

By stepjo7269

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

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.

Details

Servings 20

Preparation

Step 1

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