Pumpkin - Coconut Spice Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This cake was made as a gift for my friend Georgiana's 50th birthday celebration - she loves pumpkin and coconut together! The coconut is in no way overbearing in this cake, but it adds a hint of richness that traditional pumpkin cakes lack. Read more . I frosted her birthday cake with a plain buttercream that I added coconut extract to, then covered the whole thing in unsweetened shredded coconut. It was a beauty, and a hit! Ingredients:
2 cups flour |
1 1/4 cups whole wheat flour |
1/2 cup sugar |
2 tsp pumpkin pie spice |
2 tsp baking soda |
1 tsp baking powder |
1/2 teaspoon salt |
1 1/4 cup water |
5.3 oz creamed coconut (about one package - it's solid, not a coconut cream or milk) |
1 cup packed brown sugar |
1/2 cup canola oil |
2 tsp vinegar |
1 cup canned pumpkin |
Directions:
1. Heat the oven to 350F, grease 2 8 pans.
2. Mix the flours, white sugar, spice, baking soda, baking powder and salt in a large bowl.
3. In a medium saucepan, heat water to boiling.
4. Stir in creamed coconut until smooth and rich-looking.
5. Add brown sugar and simmer 1 - 2 minutes. Remove from heat, stir in oil, vinegar and pumpkin.
6. Pour warm pumpkin mixture (carefully!) into the dry ingredients, mixing lightly but thoroughly.
7. Pour into prepared pans.
8. Bake for 30 minutes, or until it springs back when touched and tests done with a skewer.
9. Allow to cool completely on a wire rack before frosting.
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