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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This delectable cake lives up to its name and you can enjoy it gult-free. You'll find it makes the perfect ending to most any meal. Debbie Knoll - Ottawa, Illinois Ingredients:
1 package yellow cake mix (regular size) |
1 cup fat-free milk |
3 eggs |
1/2 cup unsweetened applesauce |
3/4 cup flaked coconut, toasted |
3/4 cup chopped pecans, toasted |
1 can (15 ounces) coconut-pecan frosting |
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed |
Directions:
1. In a large bowl, combine the cake mix, milk, eggs and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in coconut and pecans. Pour into two 9-in. round baking pans coated with cooking spray.
2. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Place frosting in a large bowl; fold in whipped topping. Spread mixture between layers and over the top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
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