Ingredients
1/3 cup butter, softened1 cup sugar2 large eggs, room temperature1/3 cup unsweetened applesauce1/2 teaspoon vanilla extract1-1/3 cups all-purpose flour3/4 teaspoon baking soda1/8 teaspoon salt2/3 cup buttermilk1/3 cup chopped pecans, toasted1/4 cup sweetened shredded coconut, toastedCREAM CHEESE FROSTING:1 package (8 ounces) cream cheese, softened2 tablespoons butter, softened2 cups confectioners’ sugar1/2 teaspoon vanilla extract1/3 cup chopped pecans, toasted
Preparation
Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and vanilla (mixture will appear curdled). Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut.
Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle pecans over top of cake. Store in the refrigerator.
