Ingredients
The following ingredients have 12 Servings
- 2 cups all-purpose flour
- 2/3 cup sweetened shredded coconut
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 4 large eggs
- 3/4 cup coconut oil (melted)
- 1/2 cup sugar
- 1/2 cup loosely packed brown sugar
- 1 15 ounce can pumpkin puree
- 2 teaspoons vanilla extract
- 2 8-ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
Instruction
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with nonstick spray.
- In a bowl, whisk together the flour, coconut, baking powder, salt, soda, cinnamon, ginger, cardamom and allspice.
- In a larger bowl, whisk together the eggs, coconut oil, sugars and pumpkin puree until smooth and combined. Stir in the vanilla extract.
- Mix in the dry ingredients until they are all combined, being careful not to overmix. Spread the batter in the greased pan. Bake for 25 to 30 minutes, or until the center is no longer jiggy. Let cool completely before frosting.