Pumpkin Spice Cake with Coconut Topping #CakeSliceBakers

Delicious, warmly spiced pumpkin cake with a boiled coconut icing.  I baked mine up in this Jack O'Lantern pan for Halloween but an 8" square pan would work as well, giving you just enough cake to enjoy for dessert one day and breakfast the following morning.

It's the October edition of The Cake Slice Bakers...............

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Little Everyday Cakes - and our choices for October 2021 were ~ 

Allspice Applesauce Cake

• All That's Left Are The Crumbs
• Culinary Adventures with Camilla

Pumpkin Spice Cake with Coconut Topping

• A Little Bit of All Right
• A Day in the Life on the Farm
• Camille Cooks
• Amandie Bakes

Chocolate Jack Cake

• Karen's Kitchen Stories
• My Recipe Reviews

We only have 2 more months of baking with this cookbook and I am going to miss it.  Each and every recipe that I have made from it has turned out scrumptious and this one was no exception.  The only adaptation that I made was in the pan that I used.  

I bought this pan on a lark a few years ago and now try to use it each Halloween to justify the purchase.  This cake recipe was the perfect size for the pan and the coconut icing is not only yummy but added to the character of the Jack o' Lantern.

I am sharing the recipe using an 8" square pan as written in the cookbook, in which case you will pour the icing right over the cake and serve it from the pan.  I used a knife to spread the icing onto my pumpkin.

dessert, cake, holidays, pumpkin, spice, Halloween

Dessert, Cakes

American

Yield: 9 servings

Author: Wendy Klik

Pumpkin Spice Cake with Coconut Icing

Delicious, warmly spiced pumpkin cake with a boiled coconut icing. I baked mine up in this Jack O'Lantern pan for Halloween but an 8" square pan would work as well, giving you just enough cake to enjoy for dessert one day and breakfast the following morning.

Prep time: 10 MinCook time: 32 MinTotal time: 42 Min

Ingredients

• 1 1/4 c. flour
• 3/4 t. baking powder
• 1/2 t. salt
• 1/4 t. ground cloves
• 1/4 t. cinnamon
• 1/4 t. nutmeg
• 1 stick butter, room temperature, divided
• 1/2 c. sugar
• 1/2 c. + 3 T. packed brown sugar
• 3/4 c. pumpin puree
• 1 1/2 t. vanilla, divided
• 1/2 c. chopped pecans, toasted
• 2 T. heavy cream
• 1/3 c. unsweetened coconut flakes

Instructions

1. Whisk together the flour, baking powder, salt, cinnamon, cloves and nutmeg.
2. In large bowl of stand mixer, fitted with the paddle attachment cream 6 Tablespoons of the butter with the sugar and 1/2 cup of brown sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each.  Reduce the speed to low and stir in the pumpkin and flour mixture.  Increase speed and beat until smooth.  Stir in 1 teaspoon of the vanilla and pour into an 8" square pan that has been treated with baking spray. 
4. Bake in a preheated 350* oven for about 30 minutes, until a skewer removes cleanly.  Place onto a wire rack to cool.
5. Combine the remaining 2 Tablespoons of butter with the cream, 3 Tablespoons of brown sugar, coconut and 1/2 teaspoon of vanilla in a small pan over medium heat.  Bring to a boil and cook for 2 minutes, stirring constantly.  Let cool slightly and then pour over the cake in the pan.

Notes:

Recipe found in Little Everyday Cakes

Nutrition Facts

Calories

287.00

Fat (grams)

17.96

Sat. Fat (grams)

9.42

Carbs (grams)

30.01

Fiber (grams)

1.63

Net carbs

28.38

Sugar (grams)

15.42

Protein (grams)

2.78

Sodium (milligrams)

254.34

Cholesterol (grams)

30.76

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