Wednesday, October 9, 2013

Pumpkin with Coconut Cream Cheese Cake

Pumpkin  with Coconut Cream Cheese Cake

Here's a Delicious recipe that combines Pumpkin and a hint of coconut! This moist scrumptious cake is a great dessert for the holidays, whether its for Thanksgiving, Christmas or any time of the year.

Here are a few Ingredients you will need to acquire:

  • 2/3 cup of 100% PURE PUMKIN
  • 2/3 cup of sugar
  • 3/4 Cup of All-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon of salt
  • 3 large eggs

1 large and 1 small bowl
1 regular size cake pan (or 3 small cake molds)

*Optional for easy clean up:
Parchment or wax paper
baking spray or grease

PREHEAT oven to 375 degrees. Grease the cake pan then line it with wax or parchment paper. Spray and sprinkle flour on the paper.

COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. In a large bowl, whisk in the eggs, sugar until thick. Blend in the pumpkin and  flour mixture until smooth.
Pour into prepared cake pan. BAKE for 20 - 25 minutes or until tooth pick comes out clean.


1 (8oz) Package of cream cheese, softened
1 cup of sifted powdered sugar
6 tablespoons of softened butter or margarine
1 teaspoon of coconut extract or * 1 teaspoon of vanilla extract
Coconut flakes or chopped nuts for garnish

BEAT cream cheese, powdered sugar, butter and coconut or vanilla extract until smooth. Spread frosting over the cake, sprinkle with coconut flakes or walnuts, cover  and refrigerate until its ready to serve.