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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A wonderful addition to your holiday dessert table! Ingredients:
2 cups sugar |
1 (16 ounce) can pumpkin |
1 cup vegetable oil |
4 eggs, beaten |
2 cups all-purpose flour |
1 teaspoon salt |
2 teaspoons baking soda |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1/2 cup flaked coconut |
1/2 cup chopped pecans |
1/2 cup butter, softened (1 stick) |
1 (8 ounce) package cream cheese, softened |
1 (16 ounce) package confectioners' sugar |
2 teaspoons vanilla extract |
1/2 cup chopped pecans |
1/2 cup flaked coconut |
Directions:
1. MAKE CAKE: Preheat oven to 350 degrees.
2. In a large mixing bowl, combine sugar, pumpkin, oil, and eggs. Beat at medium speed of electric mixer for 1 minute. In another bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Add dry ingredients to pumpkin mixture. Beat 1 minute at medium speed. Stir in coconut and chopped pecans. Pour into 3 greased and floured 8-inch round cake pans.
3. Bake 30 minutes, or until cakes test done. Cool in pans for 10 minutes. Remove from pans. Cool completely.
4. MAKE FROSTING: In a mixing bowl, combine butter and cream cheese. Beat until light and fluffy. Add confectioners' sugar and vanilla extract, mixing well. Stir in chopped pecans and coconut.
5. Spread frosting between layers and on top of cake.
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