recipes
Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
- Servings
- cook method
- prep
- cook
- ready
- 12
- Bake/Roast
- 30 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 2 cup unbleached all-purpose flour
- 2/3 cup unsweetened cocoa
- 1 cup quick-cooking oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 cups (3 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 ounces) pumpkin
- 1 can (8 ounces) crushed pineapple, undrained
- 1 teaspoon almond extract
- 1 cup firmly packed brown sugar
- 1/2 cup whole milk, or half and half
- 1 1/2 cups shredded coconut
- 1 1/2 cups pecan halves
- Directions
- Nutrition Info
- Serving Suggestions
-
Preheat oven to 350°F. Grease and lightly flour a 13×9-inch baking pan.
Combine flour, cocoa, oats, baking powder, soda, salt, cinnamon and cloves. Set aside.
Using an electric mixer, beat 1 cup of the butter and granulated sugar on medium high speed until creamy. Beat in eggs, one at a time, beating well after each addition.
Gradually beat in pumpkin, pineapple and almond extract. (The mixture will look curdled at this point.)
Gradually stir in the flour mixture to make a smooth thick batter.
Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted comes out clean.
Preheat the broiler.
Melt the remaining 1/2 cup butter in a medium saucepan on low heat. Stir in brown sugar and milk until smooth. Stir in the coconut and pecans. Remove from heat. Spread the frosting evenly over the warm cake.
Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes.
Place cake on wire rack and cool to room temperature before cutting into squares.
