While I love the traditional version I had a thought a few weeks ago that a pumpkin version would be amazing as well. I mean, pumpkin goes well with pecans, coconut and cream cheese, right? Absolutely worth a try. I just needed an excuse to make such a cake since I'm apparently the only person in my immediate family who likes coconut. With Boss's Day last Thursday I had the perfect excuse.
1 cup chopped pecans
1 cup shredded coconut
4 eggs, lightly beaten
2 cups white sugar
1 cup vegetable oil
15-ounce pumpkin puree1/2 teaspoon salt
2 teaspoons cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1 8oz package cream cheese
2-3 cups powdered sugar
1 tsp vanilla
Preheat oven to 350. Grease a 9x13 pan. Combine the pecans and coconut and spread them evenly across the bottom of the pan. Set it aside.
In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Mix until combined and smooth.
Add salt, cinnamon, ginger, nutmeg, baking powder, and baking soda. Then add the flour 1/2 cup at a time. Beat on medium speed until smooth. Nobody likes a lumpy cake.
Spread the cake batter evenly over the pecan and coconut base. Set aside.
To make your "frosting" combine butter and cream cheese in your mixing bowl. (And I admit that I didn't even clean mine in between.) Beat until smooth and then add powdered sugar 1/2 cup at a time. The original recipe I have says to use 1 lb of powdered sugar. That's 1/2 a bag. Ultimately you want a smooth but not too stiff frosting. Add your vanilla at the very end.
Once your frosting is complete drop by spoonfuls across the top of the cake.
Bake for 40-50 minutes or until a toothpick comes out clean.
You're cake should look something like this...
Apparently, my coworkers enjoyed it. It was mostly demolished by the end of lunch and there wasn't a crumb left to bring home.
*I don't make a lot of cakes from scratch. This batter was altered slightly from one at Kitchen Meet Girl.