Pumpkin - Coconut Spice Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pumpkin - Coconut Spice Cake calories by ingredient
Introduction
This cake was made as a gift for my friend Georgiana's 50th birthday celebration - she loves pumpkin and coconut together! The coconut is in no way overbearing in this cake, but it adds a hint of richness that traditional pumpkin cakes lack. I frosted her birthday cake with a plain buttercream that I added coconut extract to, then covered the whole thing in unsweetened shredded coconut. It was a beauty, and a hit! This cake was made as a gift for my friend Georgiana's 50th birthday celebration - she loves pumpkin and coconut together! The coconut is in no way overbearing in this cake, but it adds a hint of richness that traditional pumpkin cakes lack. I frosted her birthday cake with a plain buttercream that I added coconut extract to, then covered the whole thing in unsweetened shredded coconut. It was a beauty, and a hit!Number of Servings: 12
Ingredients
-
2 cups flour
1 1/4 cups whole wheat flour
1/2 cup sugar
2 tsp pumpkin pie spice
2 tsp baking soda
1 tsp baking powder
1/2 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 sugar
1/2 cup canola oil
2 tsp vinegar
1 cup canned pumpkin
Directions
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.