Pumpkin Coconut Spice Cake

So….. a funny story about dinner last night.

It sucked.


Apologies for the lack of a more proper (and perhaps a bit more refined) description, but it was bad. Suffice to say, I don’t plan on making that particular type of fish ever again.

However, I have a plan on how to redeem myself tonight.

Stay tuned……


One year ago: Sweet Potato Pudding and Cranberry Orange Chutney

Pumpkin Coconut Spice Cake – adapted from Martha Stewart

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tbs. pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
1 cup shredded coconut
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) cream cheese, very soft
1/4 cup honey
Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, pumpkin puree and coconut until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

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