Pumpkin Cake with Toasted Coconut Frosting

My mother died a year ago so she missed out on our last Thanksgiving and Christmas. One of her time honored traditions was to serve a pumpkin cake each year, for both of these holidays, with her special toasted coconut frosting.  She is not here this year, but that does not mean the cake will be missing!

This pumpkin cake will be the hit of your Thanksgiving celebration. It is moist and light and full of the flavor of autumn. The crunchy toasted coconut frosting adds a delicious touch. #BobsHolidayCheer #ad

The cake is super moist and delicious with the lovely flavor of fall pumpkins.  The top of the cake is iced with a normal butter cream frosting, but it has the special surprise of being sprinkled with oven toasted coconut.

My husband is not normally a fan of anything with pumpkin in it.  He could easily be called the Pumpkin Scrooge!  But he definitely makes an exception for this great tasting cake, and it is always included on our Thanksgiving table with pride.Take a bite of this pumpkin cake with a toasted coconut frosting.

Making my mother’s Pumpkin Cake

Just look what is going to go into this cake!  My mouth is watering already, thinking of how great it is going to taste.  I used Bob’s Red Mill Organic Unbleached White Flour for this recipe.  This flour is freshly milled from Organic hard red wheat.  When it is finished, both the bran and the germ have been removed from the flour.  It has no additives and produces very well textured and light baked goods.  This is exactly what I want in my cake!Ingredients for Pumpkin Cake with Toasted Coconut Frosting

As an added bonus, you can also print out a coupon for some savings on your purchase of Bob’s Red Mill baking products on the Bob’s Red Mill website!

Bob's Red Mill Coupon

It’s time to make this Pumpkin Cake with Toasted Coconut Frosting.

So, let’s get down to business.  No messing around.  This is one of my FAVORITE cakes.  It is moist and full of pumpkin flavor.  It tastes fabulous on its own, but add the frosting?  Oh my goodness – perfection in a pan! The bonus with this toasted coconut frosting is that the frosting gives a nice bit of texture to the cake without adding nuts or seeds to it!

To start the cake, combine all of the dry ingredients in a large bowl and whisk them well.  Mum used to re-sift all of her dry goods but I find that whisking them is quicker and still gives a light textured cake.Dry ingredients for Pumpkin Cake with Toasted Coconut Frosting

In the bowl of a stand mixer, add the sugar, oil and canned pumpkin. Mix well, and then beat in the eggs, one at a time.Wet ingredients for Pumpkin Cake with Toasted Coconut Frosting

Next comes the flour mixture.  Just like I do with any cake, I added it gradually, mixing well between each addition.Batter for Pumpkin Cake with Toasted Coconut Frosting

The cake goes into a prepared 9 x 13″ pan and then into a preheated 350º oven for 45-50 minutes.Pumpkin Cake with Toasted Coconut Frosting ready to bake

The cake is ready when a toothpick inserted into the center comes out cleanly.  Look at that golden pumpkin color!  I can’t wait to dig into it. The kitchen smells divine right now.Pumpkin cake is ready to frost

This recipe makes a very large cake.  When I serve it for Thanksgiving or Christmas, I ice the whole cake.  But at other times, when we don’t have such a large gathering, I cut it in half and freeze one half of the cake for later.  It can be frozen both iced or plain.  It will keep for a few months in the freezer either way.My pumpkin cake is ready to ice.

The frosting is a simple butter cream frosting with a special coconut treat on top.  I just mixed together the egg with the melted butter and added the powdered sugar and pure vanilla extract.  Once the cake had totally cooled, I frosted it with the buttercream icing. NOTE:  This recipe is decades old, when they did not worry about uncooked eggs in frosting.  If this is a concern, omit the eggs and add extra milk to get your consistency.)This pumpkin cake is moist and delicious and has a crunchy toasted coconut frosting.

To make the toasted coconut surprise, just place flaked coconut on a baking sheet lined with a silicone baking mat or parchment paper and toast it in a 350º oven for about 5 minutes until lightly toasted.  Check it often so that it doesn’t burn. I took mine out about half way through and stirred it around.Toasted Coconut for my Pumpkin Cake

Sprinkle the toasted coconut over the whole cake, then cut and serve.This pumpkin cake is moist and delicious and has a crunchy toasted coconut frosting.

Every bite of this delicious Pumpkin Cake with Toasted Coconut Frosting is a reminder of the holiday season. It has the savory flavor of the pumpkin, and the frosting has a nice texture from the crunchy coconut that is sprinkled over it. This pumpkin cake is moist and delicious and has a crunchy toasted coconut frosting.

Your family will love this delicious cake and it’s bound to become one of your family traditions just like it has in my family.Every bite of this pumpkin coconut cake is moist and delicious.

This homemade Pumpkin Cake with its Toasted Coconut Frosting makes the perfect fall dessert. It should really be nicknamed Autumn in a Cake.  This super moist pumpkin cake is so easy to whip up for Thanksgiving, Christmas, or any holiday party. The flavors combine really well together and make for an over the top delicious dessert!This pumpkin cake is moist and delicious and has a crunchy toasted coconut frosting.

For more great Thanksgiving ideas, be sure to visit my Let’s Give Thanks board on Pinterest.This pumpkin cake will be the hit of your Thanksgiving celebration. It is moist and light and full of the flavor of autumn. The crunchy toasted coconut frosting adds a delicious touch. #BobsHolidayCheer #ad

Do you have a special dessert that you serve every year in memory of your mother?  I’d love to hear about it in the comments below.

Pumpkin Cake with Toasted Coconut Frosting
 
Prep time
Cook time
Total time
 
Serves: 20
Ingredients
  • For the Cake:
  • 3 cups of Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ¾ tsp sea salt
  • 4 eggs
  • 2 cups of granulated sugar
  • 1½ cups of canola oil
  • 1 14 oz can of pumpkin
  • For the Frosting:
  • 1 egg, beaten
  • ¼ cup of unsalted butter, melted
  • 1 pound of powdered sugar
  • 1 tsp of pure vanilla extract
  • ¾ cup of flaked coconut, toasted
Instructions
  1. Preheat the oven to 350º F. Grease and flour a 9 x 13" pan, or line it with parchment paper and spray with cooking oil.
  2. Combine the flour, cinnamon, baking soda, baking powder and sea salt in a large bowl. Gently whisk to combine all of the ingredients well.
  3. Place the sugar, oil and canned pumpkin in the bowl of a stand mixer. Mix well until it is thoroughly combined. Beat in the eggs, one at a time.
  4. Gradually mix in the dry ingredients, beating well between each addition. Pour the mixture into the prepared pan and cook in the preheated oven for 45-50 minutes, until a toothpick inserted into the center of the cake comes out cleanly.
  5. To make the frosting:
  6. Place a silicone mat or parchment paper on a baking mat and spread out the flaked coconut. Put in a preheated 350º oven and cook for 5-7 minutes until the coconut is lightly toasted. Watch it carefully so that it does not burn.
  7. Place the beaten egg in the bowl of a stand mixer and add the melted butter and mix well. Stir in the pure vanilla extract and gradually add the confectioner's sugar. Beat well and frost the cake after it has cooled completely.
  8. Sprinkle the entire cake with the toasted coconut. Enjoy
  9. NOTE: This is my mother's recipe and is Decades old. If using raw eggs is a concern for you, just add extra milk to the icing to get the desired consistency and omit the egg.
This pumpkin cake will be the hit of your Thanksgiving celebration. It is moist and light and full of the flavor of autumn. The crunchy toasted coconut frosting adds a delicious touch. #BobsHolidayCheer #adI was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

  2 comments for “Pumpkin Cake with Toasted Coconut Frosting

  1. Sandra Montgomery
    11/23/2016 at 10:24 am

    Not really sure about the egg not being cooked in frosting

    • Carol
      11/23/2016 at 10:28 am

      That is a good point Sandra. This was my mother’s recipe and is years old and they did not worry about this then. The frosting could easily be made without the egg, just by adding a bit of extra milk. I will edit my post to show this substitution. Carol

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