Supreme Pumpkin Spice Cake
Probably one of the top 5 best cakes I've ever made in my life! It is so fall and so yummy!
Ingredients:
4 eggs
1 cup of butter
1 2/3 cups of granulated sugar
1 can of pumpkin (15 oz)
2 cups of all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp baking powder
1 small can of crushed pineapple
1/2 cup of chopped pecans
1 cup shredded coconut
2 tsp cinnamon
2 tsp vanilla
Coconut Cream Cheese Frosting:
1 package of cream cheese softened
3 cups of powdered sugar
1 stick of butter
1 tsp coconut extract
1/4 tsp salt
Preheat oven to 350 degrees and grease and flour a 10 inch round pan.
In a large bowl cream butter, eggs and sugar together until creamy and fluffy. Mix together the flour, salt, baking powder and soda. Stir in pumpkin. Gradually add in the flour a 1/2 cup at a time until it is all blended in. Whip on high for a minute to get out any lumps. Turn the mixer down to low and add in the vanilla, pineapple, nuts, and coconut. Stir until just mixed in.
Pour into prepared pan and bake for 40 minutes or until cake is done in the center. Don't over bake.
Once cake is done, cool in the pan for 10 minutes. Immediately transfer to a plate and let it continue to cool for an hour.
To prepare the icing. In a large bowl cream butter and cream cheese until mixed. Slowly stir in sugar a cup at a time until blended. Whip on high for 2 minutes and finally add in the salt and coconut extract. You can thin out with a little milk if it seems to thick or add more sugar if it is too thin.
Cut your cake in half horizontally with a large knife. Take 1/4 of the icing and fill in the middle of the cake. Replace the top and finish icing. Keep the cake in the refridgerator until ready to serve. The longer it sits the better it gets!
Ingredients:
4 eggs
1 cup of butter
1 2/3 cups of granulated sugar
1 can of pumpkin (15 oz)
2 cups of all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp baking powder
1 small can of crushed pineapple
1/2 cup of chopped pecans
1 cup shredded coconut
2 tsp cinnamon
2 tsp vanilla
Coconut Cream Cheese Frosting:
1 package of cream cheese softened
3 cups of powdered sugar
1 stick of butter
1 tsp coconut extract
1/4 tsp salt
Preheat oven to 350 degrees and grease and flour a 10 inch round pan.
In a large bowl cream butter, eggs and sugar together until creamy and fluffy. Mix together the flour, salt, baking powder and soda. Stir in pumpkin. Gradually add in the flour a 1/2 cup at a time until it is all blended in. Whip on high for a minute to get out any lumps. Turn the mixer down to low and add in the vanilla, pineapple, nuts, and coconut. Stir until just mixed in.
Pour into prepared pan and bake for 40 minutes or until cake is done in the center. Don't over bake.
Once cake is done, cool in the pan for 10 minutes. Immediately transfer to a plate and let it continue to cool for an hour.
To prepare the icing. In a large bowl cream butter and cream cheese until mixed. Slowly stir in sugar a cup at a time until blended. Whip on high for 2 minutes and finally add in the salt and coconut extract. You can thin out with a little milk if it seems to thick or add more sugar if it is too thin.
Cut your cake in half horizontally with a large knife. Take 1/4 of the icing and fill in the middle of the cake. Replace the top and finish icing. Keep the cake in the refridgerator until ready to serve. The longer it sits the better it gets!