Light German Chocolate Cake - cooking recipe

Ingredients

cooking spray
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons butter or 3 tablespoons margarine, softened
2 tablespoons vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 large egg whites
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
COCONUT PECAN FROSTING
2 tablespoons butter or 2 tablespoons margarine
1/3 cup finely chopped pecans
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup fat-free sweetened condensed milk
1 tablespoon light corn syrup
2 large egg yolks
1/2 cup sweetened flaked coconut, toasted
2 1/2 teaspoons vanilla extract
1/8 teaspoon coconut extract

Preparation

Preheat oven to 350\u00b0.
Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
Add yogurt, extracts, and egg whites; beat well.
Lightly spoon sifted flour into dry measuring cups, and level with a knife.
Combine sifted flour through salt.
Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
Bake at 350\u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
Spread with 1/3 cup frosting (below), and top with remaining cake layer.
Spread remaining frosting over top and sides of cake.
Store cake loosely covered in refrigerator.
FROSTING:
Melt butter in a medium saucepan over medium-high heat.
Add chopped pecans, and saute until the pecans are browned (about 21/2 minutes).
Remove mixture from heat, and stir in sugar, cornstarch, and salt.
Add milk, syrup, and egg yolks, and stir well.
Cook 2 minutes over medium-high heat or until thick, stirring constantly.
Remove from heat, and stir in flaked coconut and extracts.
Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).