Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
< 90 minutes
2 cups unbleached all-purpose flour
⅔ cup unsweetened cocoa
1 cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground cloves
1-½ cups (3 sticks) butter, divided
2 cups granulated sugar
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1 can (8 ounces) crushed pineapple in juice, undrained
1 teaspoon almond extract
1 cup firmly packed brown sugar
½ cup whole milk or half-and-half
1-½ cups flaked coconut
1-½ cups coarsely chopped pecans
- 1.Preheat oven to 350°F. Grease and lightly flour 13×9-inch baking pan.
- 2.Combine flour, cocoa, oats, baking powder, baking soda, salt, cinnamon and cloves in small bowl. Set aside.
- 3.Beat 1 cup butter and granulated sugar in large bowl with electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, beating well after each addition.
- 4.Gradually beat in pumpkin, pineapple and almond extract. (The mixture will look curdled at this point.)
- 5.Gradually stir in flour mixture to make smooth, thick batter.
- 6.Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
- 7.Preheat broiler.
- 8.Melt remaining ½ cup butter in medium saucepan over low heat. Stir in brown sugar and milk until smooth. Stir in coconut and pecans. Remove from heat. Spread frosting evenly over warm cake.
- 9.Broil 3 to 4 inches from heat until frosting is golden and bubbling.
- 10.Place cake on wire rack; cool to room temperature before cutting into squares.