Ingredients
1/2 cup water2 ounces white baking chocolate, chopped1/4 cup butter, softened1 cup sugar2 eggs1/2 cup unsweetened applesauce1/8 teaspoon rum extract1-1/3 cups all-purpose flour1 cup cake flour3/4 teaspoon baking powder3/4 teaspoon baking soda1 cup buttermilk1/3 cup chopped pecans, toasted1/4 cup sweetened shredded coconutFROSTING:1 package (8 ounces) reduced-fat cream cheese1/3 cup butter, softened2 ounces white baking chocolate, melted3-1/2 cups confectioners’ sugar
Preparation
In a small saucepan, bring water to a boil. Remove from the heat; stir in chocolate until melted. Cool for 20 minutes. Line two 9-in. round baking pans with waxed paper and coat the paper with cooking spray; set aside.
Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the applesauce, extract and reserved chocolate mixture (batter will appear curdled). Combine the flours, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans and coconut.
Transfer to prepared pans. Bake at 350° for 22-27 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 the cream cheese, butter and chocolate until blended. Add confectioners’ sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 2 hours. Remove from the refrigerator 15 minutes before serving.
