Pumpkin Cake with Toasted Coconut Frosting

This cake is super moist and delicious with the lovely flavor of fall pumpkins.  The top of the cake is iced with a classic butter cream frosting and has the special surprise of being sprinkled with oven toasted coconut.

Recipe courtesy of Carol Speake from The Gardening Cook.

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Servings 20peices
Prep Time 10minutes
Cook Time 45minutes
Submitted By Carol Speake from The Gardening Cook
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 20peices
Prep Time 10minutes
Cook Time 45minutes
Submitted By Carol Speake from The Gardening Cook
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Cake
  1. Preheat the oven to 350º F. Grease and flour a 9" x 13" pan, or line with parchment paper and spray with cooking oil.
  2. Combine the flour, cinnamon, baking soda, baking powder and sea salt in a large bowl. Gently whisk to combine.
  3. Place the sugar, oil and canned pumpkin in the bowl of a stand mixer. Mix well until it is thoroughly combined. Beat in the eggs, one at a time.
  4. Gradually mix in the dry ingredients, beating well between each addition. Pour the mixture into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center of the cake comes out clean.
For the Frosting
  1. Place a silicone mat or parchment paper on a baking mat and evenly spread out the flaked coconut.
  2. Bake at 350°F for 5-7 minutes until the coconut is lightly toasted. Watch it carefully so that it does not burn.
  3. Place the beaten egg in the bowl of a stand mixer and add the melted butter. Mix well.
  4. Stir in the pure vanilla extract and gradually add the confectioner's sugar. Beat well and frost the cake after it has cooled completely.
Recipe Notes

If preferred, use milk in the frosting instead of an egg; omit the egg and add milk a bit at a time until you reach the desired consistency.

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