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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Wonderful cake that has been lightened up along the way. Ingredients:
1 pkg(181/4oz) yellow cake mix |
1c fat-free milk |
3 eggs |
1/2c unsweetened applesauce |
3/4c flaked coconut,toasted |
3/4c chopped pecans,toasted |
1 can(15oz) coconut -pecan frosting |
1 carton(12 oz) frozen reduced-fat whipped topping,thawed |
Directions:
1. In large mixing bowl,combine cake mix,milk,eggs,and applesauce;beat on low 30 seconds. Beat on med. for 2 mins. Fold in coconut and pecans. Pour into two 9 round cake pans,coated with cooking spray.
2. Bake at 350 for 28-32mins or till toothpick comes out clean. Cool 10 mins before removing from pans to wire racks to cool completely.
3. Place frosting in large bowl;fold in whipped topping. Spread mixture between layers and over top and sides of cake. Refrigerate leftovers.
4. If you can't find coconut-pecan frosting,I have made a buttercream icing and added toasted coconut and pecans(just as tasty)
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