High Altitude Pumpkin Coconut Cake

High Altitude Pumpkin Coconut Cake is an easy one-bowl delight at any altitude.  Made with pumpkin, warm autumn spices, coconut, and the creamiest icing you will ever make. 

Baking is possible at higher altitudes.  Cakes can be a bit tricky when living at an altitude above 3,500 feet.  I have had my share of kitchen disasters in the cake department.  I use to think I was a complete cake baking failure because all of my cakes would sink in the middle.  I started referring to them as “Grand Canyon Cakes”.  The only cake recipes that worked for me were those from my grandmother’s.  They were tried and true and never failed me because the adjustments had already been made through trial and error over the years.  

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1. Lightly grease and flour a 9 x 13-inch baking pan.  Set aside.  Preheat oven to 350℉.  Sift together, flour salt, baking soda, cinnamon, and nutmeg.  Set aside.
2. In a large mixing bowl beat butter on low speed until smooth.  Add brown and white sugar.  Beat until fluffy.
3. Add eggs one at a time beating well after each addition.
4. The mixture should be smooth.
5. With the mixer on low speed, add the flour mixture alternately with the buttermilk.  Beginning and ending with flour.
6. Stir in the pumpkin pureé and boiling water.  
7. Mix until smooth.  
8. Stir in coconut.

Pour into prepared 9 x 13-inch baking pan.  Bake in preheated oven for 30-35 minutes or until the top of the cake springs back when lightly touched or insert a toothpick into the center of the cake.  It should pull out clean without cake batter on it.

 

Extremely Smooth Cream Cheese Icing

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1. Cream butter and cream cheese together until very smooth.
2. Add powdered sugar.  Mix until completely smooth and free from lumps.
3. Beat in vanilla until light and fluffy.  

Notes: 

• If you live at a lower altitude, I have posted the recipe with adjustments made for lower altitude baking in the “notes” of the recipe card below.
• Do you hate coconut?  No worries just omit from the recipe.  No substitutions or adjustments needed.

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High Altitude Pumpkin Coconut Cake

Moist pumpkin cake with coconut topped with a light and fluffy cream cheese icing topped with more coconut.

Servings 15

Calories 647 kcal

Author Janet Barton

Ingredients

Pumpkin Cake

• 2 1/2 + 2 tbsp cups all-purpose flour
• 1/2 teaspoon salt
• 1 3/4 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 6 oz butter softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 3 eggs
• 3/4 cup buttermilk
• 1 cup pumpkin cooked or canned
• 1/2 cup boiling water
• 1 cup flaked coconut

Cream Cheese Icing

• 1/2 cup butter softened
• 1 lb cream cheese softened
• 3 cups confectioners sugar
• 1 teaspoon vanilla
• 1 cup flaked coconut for garnish

Instructions

Pumpkin Cake

1. Lightly grease and flour a 9 x 13-inch baking pan. Set aside. Preheat oven to 350℉. Sift together flour, salt, baking soda, cinnamon, and nutmeg. Set aside.

2. In a large mixing bowl beat butter on low speed until smooth. Add brown sugar and sugar. Beat until fluffy. Add eggs, one at a time beating well after each addition. With the mixer on low speed, add the flour mixture alternately with buttermilk beginning and ending with flour. Add pumpkin, boiling water, and coconut. Mix just until well incorporated.
3. Pour into prepared baking pan. Bake for 30-35 minutes or until the top is lightly springy to the touch. Remove from oven and allow to cool completely.

Icing

1. Cream butter and cream cheese together. Add confectioners sugar and vanilla. Beat until smooth and creamy. Garnish tops with flaked coconut.

Recipe Notes

• The recipe can be made in cupcakes or divided into two 8-inch round pans. Grease and flour before pouring the batter into the pans. Bake cupcakes for 20-22 minutes. Bake 8-inch rounds for 25-30 minutes.
• If you don't like coconut, omit it completely.  No adjustments are necessary.

Recipe for Altitudes lower than 4,000 ft

Pumpkin Coconut Cake

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 oz or 3/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
3 eggs
3/4 cup buttermilk
1 cup pumpkin, cooked or canned
1 cup flaked coconut

Cream Cheese Icing:

1/2 cup butter, softened
1 lb cream cheese, softened
3 cups confectioners sugar
1 teaspoon vanilla
1 cup flaked coconut for garnish

Instructions

To prepare the cupcakes:

1. Lightly grease and flour a 9 x 13-inch baking pan. Set aside.  Preheat oven to 350 degrees.  Sift together flour, baking powder, salt, baking soda, cinnamon, and nutmeg.  Set aside.

2. In a large mixing bowl beat butter on low speed until smooth. Add brown sugar and sugar. Beat until fluffy. Add eggs, one at a time beating well after each addition. With the mixer on low speed, add the flour mixture and buttermilk alternately to batter beginning and ending with flour. Add pumpkin and coconut. Mix just until well incorporated.

3. Pour into prepared baking pan.  Bake 3-35 minutes or until the top is lightly springy to the touch. Remove from oven and allow to cool completely.

To prepare the icing:

1. Cream butter and cream cheese together.  Add confectioners sugar and vanilla.  Beat until smooth and creamy.  Garnish tops with flaked coconut.

2. The recipe can be baked into cupcakes or divided into two 8-inch round pans.  Grease and flour before pouring the batter into the pans.  Bake cupcakes for 20-22 min.  Bake 8-inch rounds for 25-30 minutes.

 

Nutrition Facts

High Altitude Pumpkin Coconut Cake

Amount Per Serving (1 slice)

Calories 647 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 23g115%

Cholesterol 108mg36%

Sodium 472mg20%

Potassium 194mg6%

Carbohydrates 78g26%

Fiber 3g12%

Sugar 47g52%

Protein 8g16%

Vitamin A 946IU19%

Vitamin C 1mg1%

Calcium 76mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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