Pumpkin - Coconut Spice Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups flour 1 1/4 cups whole wheat flour 1/2 cup sugar2 tsp pumpkin pie spice2 tsp baking soda 1 tsp baking powder1/2 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 sugar1/2 cup canola oil 2 tsp vinegar 1 cup canned pumpkin
Heat the oven to 350F, grease 2 8" pans.
Mix the flours, white sugar, spice, baking soda, baking powder and salt in a large bowl.
In a medium saucepan, heat water to boiling.
Stir in creamed coconut until smooth and rich-looking.
Add brown sugar and simmer 1 - 2 minutes. Remove from heat, stir in oil, vinegar and pumpkin.
Pour warm pumpkin mixture (carefully!) into the dry ingredients, mixing lightly but thoroughly.
Pour into prepared pans.
Bake for 30 minutes, or until it springs back when touched and tests done with a skewer.
Allow to cool completely on a wire rack before frosting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Mix the flours, white sugar, spice, baking soda, baking powder and salt in a large bowl.
In a medium saucepan, heat water to boiling.
Stir in creamed coconut until smooth and rich-looking.
Add brown sugar and simmer 1 - 2 minutes. Remove from heat, stir in oil, vinegar and pumpkin.
Pour warm pumpkin mixture (carefully!) into the dry ingredients, mixing lightly but thoroughly.
Pour into prepared pans.
Bake for 30 minutes, or until it springs back when touched and tests done with a skewer.
Allow to cool completely on a wire rack before frosting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 388.2
- Total Fat: 17.9 g
- Cholesterol: 0.0 mg
- Sodium: 61.0 mg
- Total Carbs: 54.8 g
- Dietary Fiber: 2.3 g
- Protein: 4.5 g
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