Pumpkin Coconut Cake with Coconut Cream Cheese Frosting
User Reviews
5
-
Total Time
1 hr
-
Servings
12 square slices
Pumpkin Coconut Cake with Coconut Cream Cheese Frosting
Description
Pumpkin Coconut Cake with Coconut Cream Cheese Frosting is a spiced cake using a blend of all-purpose flour and sweetened shredded coconut folded with baking powder, baking soda, salt, cinnamon, ginger, cardamom, and allspice. The wet ingredients include eggs, melted coconut oil, sugar, brown sugar, pumpkin puree, and vanilla extract. After mixing the dry and wet ingredients carefully to avoid overmixing, the batter is baked in a greased 9x13-inch pan until set but still moist.
The coconut cream cheese frosting adds a smooth and rich finishing touch. Cream cheese and butter are beaten until creamy, then powdered sugar is added gradually. Vanilla and coconut extracts deepen the flavor, and shredded coconut is folded in or sprinkled on top. The frosting complements the warm spices and pumpkin earthiness with a fresh, coconut aroma and a slight tang.
This cake makes an inviting dessert or brunch option during fall or winter months when pumpkin and spices are favored. It offers a moist crumb with gentle chew from the coconut, balancing spice and sweetness. Let the cake cool completely before frosting to avoid melting the frosting. The recipe provides a harmonious blend of pumpkin and coconut flavors with smooth frosting texture that stands out among seasonal cakes.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup coconut sweetened shredded
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 4 egg large
- 3/4 cup coconut oil melted
- 1/2 cup sugar
- 1/2 cup brown sugar loosely packed
- 1 pumpkin puree 15 ounce can
- 2 teaspoons vanilla extract
coconut cream cheese frosting
- 2 cream cheese 8-ounce blocks
- 1/2 cup butter unsalted
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup coconut sweetened shredded
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with nonstick spray.
- In a bowl, whisk together the flour, coconut, baking powder, salt, soda, cinnamon, ginger, cardamom and allspice.
- In a larger bowl, whisk together the eggs, coconut oil, sugars and pumpkin puree until smooth and combined. Stir in the vanilla extract.
- Mix in the dry ingredients until they are all combined, being careful not to overmix. Spread the batter in the greased pan. Bake for 25 to 30 minutes, or until the center is no longer jiggy. Let cool completely before frosting.
coconut cream cheese frosting
- In the bowl of an electric mixer, beat butter and cream cheese until smooth. Gradually add in powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in vanilla and coconut extracts, then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed. Frost the cooled cake and sprinkle the coconut on top.
Notes
- The cake recipe is slightly adapted from Genius Kitchen to include coconut elements.
User Reviews
Overall Rating
5
You'll Also Love
