High Altitude Pumpkin Coconut Cake
Moist pumpkin cake with coconut topped with a light and fluffy cream cheese icing topped with more coconut.
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
-
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.
-
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.
-
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
-
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:
-
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.
-
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.
-
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:
-
Cream butter and cream cheese together. Add confectioners sugar and vanilla. Beat until smooth and creamy. Garnish tops with flaked coconut.
-
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.