Ingredients:

  • 15.25 oz white cake mix (Duncan Hines)
  • 3.4 oz instant vanilla pudding mix
  • 1 cup low-fat buttermilk
  • 0.5 cup unsweetened applesauce
  • 0.25 cup vegetable oil
  • 4 large egg whites
  • 1 cup shredded coconut
  • 1 cup toasted pecans, finely chopped
  • 8 oz Neufchâtel cream cheese, softened
  • 0.5 cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 1 tbsp vanilla extract

Instructions:

  1. Whisk 15.25 oz white cake mix and 3.4 oz instant vanilla pudding mix in a large bowl.
  2. In a separate pitcher, combine 1 cup low-fat buttermilk, 0.5 cup unsweetened applesauce, 0.25 cup vegetable oil, and 4 large egg whites.
  3. Add the wet ingredients to the dry, mixing on medium speed for 2 minutes.
  4. Stir in 1 cup shredded coconut and 1 cup toasted pecans by hand until just combined.
  5. Divide batter into two 9 inch pans. Bake at 350°F (180°C) for 30 minutes until a toothpick comes out clean and the edges pull away.
  6. Beat 8 oz Neufchâtel cream cheese and 0.5 cup unsalted butter until smooth.
  7. Gradually add 3 cups powdered sugar and 1 tbsp vanilla extract, whipping until light and cloud like.