Pumpkin Cake with Cream Cheese Icing

Cake:

• 2 cups sugar
• 1 (15 oz.) can pure pumpkin
• 1 cup vegetable oil
• 4 large eggs, beaten
• 2 cups all-purpose flour
• 1 tsp. salt
• 2 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. cinnamon
• ½ cup flaked coconut
• ¾ cup pecans, chopped

Cream Cheese Icing

• ½ cup butter, softened
• 1 (8 oz.) package cream cheese, softened
• 1 lb. powdered sugar
• 2 tsp. vanilla extract
• ½ cup pecans, chopped

½ cup flaked coconut

To make the cake: Preheat the oven to 350 degrees F. Grease and flour three 8-inch cake pans. Combine the sugar, pumpkin, oil and eggs in the bowl of an electric mixer. Beat at medium speed for 1 minute. In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add the flour mixture to the pumpkin mixture, and beat for 1 minute. Stir in the coconut and pecans. Divide the batter among the three cake pans. Bake 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely.

To make the icing: In a large bowl, combine the butter and cream cheese with an electric mixer. Beat in the powdered sugar and vanilla. Stir in the pecans and coconut.

To assemble: Place one cake on a plate, and spread a thin layer of icing on top. Place the second cake on top of the first, and spread another thin layer of icing. Place the third cake on top, and ice the top and sides of the cakes. Cover and refrigerate leftovers.

Makes 16 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com