Pumpkin Loaves and Cupcakes

Indulge in the delectable flavors of a classic carrot cake, but with a delightful twist—this recipe features the rich taste of pumpkin. Bursting with the perfect blend of favorite extras, this pumpkin cake is a true treat for your taste buds. If you’re not a fan of coconut, fear not; you can easily omit it from the recipe and replace it with chopped walnuts for an equally delicious variation. Whether you’re baking cupcakes or layer cakes, this recipe is versatile enough to cater to your preferences. With its moist and flavorful texture, this pumpkin cake will be a surefire hit at any gathering or special occasion.

YIELD: Makes one 8-inch two-layer cake

INGREDIENTS:

• 3 cups sugar
• 1½ cups vegetable oil
• 1 tablespoon cinnamon
• 1 tablespoon baking soda
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 4 whole eggs
• 3¼ cups all-purpose flour
• 1 15-ounce can pumpkin puree (pureed canned carrots work great too!)
• 1 cup grated (canned) pineapple, drained
• 1½ cup chopped walnuts
• 3 cups shredded flaked coconut, divided

INSTRUCTIONS:

1. Preparation: Preheat your oven to 350°F and prepare your pans as per your desired cake shape. For cupcakes, fill the cups ⅔ full; for loaf and cake pans, fill about two-thirds full. Tap the pans to remove any bubbles.
2. Mixing the Batter: In a large bowl, combine sugar, vegetable oil, cinnamon, baking soda, vanilla extract, salt, eggs, and flour. Mix with a mixer until well combined, approximately 2 minutes. Add the pumpkin (or pureed carrots), grated pineapple, 1 cup of coconut, and chopped walnuts. Mix until thoroughly incorporated.
3. Baking: Spread the batter into the prepared pans and bake the cupcakes for 12 to 15 minutes, and the cakes for 25 to 35 minutes, or until golden brown, with the top springing back and a clean toothpick test.
4. Cooling: Cool the cakes on a wire rack until they are completely cooled before frosting.
5. Frosting: Frost the cake with Cream Cheese Icing, creating big sweeping peaks for a beautiful presentation. Top the icing with toasted coconut or chopped nuts for a delightful finishing touch.

TIPS:

• Preparing the Pans: When using cake pans, ensure they are well-prepared to prevent sticking. Brush or wipe the pans with shortening, then dust with flour. For added insurance, line the pans with parchment paper.
• Using a Mixer: Mixing the ingredients with a mixer for about 2 minutes helps combine the elements effectively, creating a smooth and consistent batter.
• Pureed Canned Carrots: If you decide to use pureed canned carrots instead of pumpkin, simply blend them until smooth in a food processor for a seamless substitution.
• Baking Time: Keep a close eye on the baking time. Cupcakes typically take 12 to 15 minutes, while cakes require 25 to 35 minutes. When the top springs back and a toothpick inserted into the center comes out clean without wet batter, the cakes are ready.
• Cooling the Cakes: Allow the cakes to cool completely on a wire rack before frosting. This ensures that the frosting adheres perfectly and the cakes maintain their shape.
• Toasting Coconut: To add a delightful crunch to the cake, toast the coconut. Spread it evenly on a baking sheet and bake at 350°F for 4 to 6 minutes, carefully watching to avoid burning. Turn the coconut with a spatula to brown it evenly on all sides.

Now, armed with these helpful tips and a delicious pumpkin cake recipe, you’re all set to impress your family and friends with a delightful treat that combines the flavors of autumn with the beloved classic of carrot cake. Happy baking!