Pumpkin coconut cake or cupcakes

Since I’m typically not a huge pumpkin or pumpkin spice fan. I shy away from pumpkin recipes. For some reason though this cake I devour every time. The flavors come together so perfectly. Give it a try even if you aren’t so crazy about pumpkin and let me know what you think!

 

Cake Ingredients:

•1 Cup butter (2 sticks)

•1-1.5 Cups granulated sugar

•4 eggs (medium to large size)

•15 Ounces pumpkin purée

•3 Teaspoons vanilla extract

•3 Cups all-purpose flour

•2 Teaspoons baking powder

•1/2 Teaspoon baking soda

•1 Tablespoon pumpkin spice

•1/4 Teaspoon salt

•1.5 Cup sweetened coconut Flakes

 

Cake Instructions:

1.) Preheat oven to 350 degrees. Wipe down the bundt pan and thoroughly grease it using butter spray.

2.) In a stand mixer or using a hand mixer, beat the butter for 3-5 minutes. It should be a creamy texture.

3.) Next, add in the 1.5 cups sugar. Mix the butter and sugar together until they are consistent/homogenous.

4.) Now that the sugar and butter are well incorporated, you can add in one egg at a time until all 4 eggs are mixed in well.

5.) Now you can add in the vanilla and pumpkin puree. Mix well.

6.) In a separate bowl, add in the following dry ingredients together and mix; the 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, the pumpkin spice and the salt.

7.) You can now gradually add in the dry ingredients into the wet mixture and stir. Do this in batches of quarters or thirds, not all at once.

8.) The final step is to incorporate the coconut flakes. This should be done quickly as you do not want the coconut flakes to get completely torn apart with the mixer. Mixing 15-30 seconds should do it.

9.) Use a large spoon or measuring cup to scoop the finished batter into the greased bundt pan.  Once the batter is in the bundt, use the back of a spoon to even it all out.

10.) Bake at 350 degrees for 60 minutes or until a toothpick comes out clean. Allow to cool before flipping or icing the cake.

 

Icing Ingredients:

•2 Tablespoons room temp cream cheese

•1 Tablespoon pumpkin purée

•3/4 Tablespoon pumpkin spice

•1/2-1 Teaspoon vanilla extract

•A dash of salt

•2 Cups powdered sugar

•1/4 Cup half & half or milk

 

Icing instructions:

1.) Beat cream cheese until smooth. Add in pumpkin puree, pumpkin spice, vanilla extract, salt, and half & half.

2.) Once all of the above ingredients are well blended, gradually add in the powdered sugar. You can add it in about 1/4 cup or 1/2 cup at a time. If you would like the icing to be more runny, add a dash of whatever dairy. you are using. Do not add to much as you want the icing to hold its shape on the cake. An icing that is too runny will run down the sides of the cake and not stick at all.

 

NOTES:
-If you would like to make cupcakes instead of a bundt, bake them for 15-25 minutes at most (this is depending on how much batter you are scooping into your tray.)

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