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.
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Allspice Applesauce Cake
Pumpkin Spice Cake with Coconut Topping
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.
Yield: 9 servings
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
- Whisk together the flour, baking powder, salt, cinnamon, cloves and nutmeg.
- 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.
- 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.
- Bake in a preheated 350* oven for about 30 minutes, until a skewer removes cleanly. Place onto a wire rack to cool.
- 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
287.00Fat (grams)
17.96Sat. Fat (grams)
9.42Carbs (grams)
30.01Fiber (grams)
1.63Net carbs
28.38Sugar (grams)
15.42Protein (grams)
2.78Sodium (milligrams)
254.34Cholesterol (grams)
30.76
This looks festive and delicious! I was not initially intrigued by the pumpkin and coconut combination. But now I am! Can't wait to try this.
ReplyDeleteIt was a great combination Cam.
DeleteYour cake is the cutest, Wendy! I love that it looks so festive AND tastes fantastic!
ReplyDeleteThanks Amanda, I was happy to have a recipe that fit into the pan perfectly.
DeleteSpooky cake pan!! How fun! Perfect for this recipe!!
ReplyDeleteYes, I was glad that I had a recipe for it this year and it's a keeper so this may become my traditional Halloween cake.
DeleteWow, I love that your pumpkin cake was made into a pumpkin shape. Unusual flavor combo, but I'm convinced now I need to try this.
ReplyDeleteIt was really good Felice.
DeleteI really enjoyed reading this blog. I like and appreciate your work. Keep up the good work.
ReplyDeletedessert-table
Thanks Amelia
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