MAKEOVER CAKE WITH COCONUT-PECAN ICING RECIPE

Makeover Cake with Coconut-Pecan Icing Recipe image

Provided by @MakeItYours

Number Of Ingredients 21

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

Steps:

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.