Name: High Altitude Pumpkin Coconut Cake
Ingredients: 1/2 cup boiling water; 1 lb cream cheese softened; 1/2 cup granulated sugar; 1 3/4 teaspoon baking soda; 3/4 cup buttermilk; 1 teaspoon vanilla; 1 cup flaked coconut; 1/2 teaspoon salt; 2 1/2 + 2 tbsp cups all-purpose flour; 1 cup pumpkin cooked or canned; 3 cups confectioners sugar; 1 cup brown sugar; 1/2 teaspoon nutmeg; 1 cup flaked coconut for garnish; 1/2 cup butter softened; 6 oz butter; 1 1/2 teaspoons cinnamon; 3 eggs

Coconut Cake

What ingredients do I need to make a Coconut Cake?

Can I use other types of milk instead of coconut milk?

What is the best way to shred coconut for the cake?

How do I prevent the cake from sticking to the pan?

Moist pumpkin cake with coconut topped with a light and fluffy cream cheese icing topped with more coconut.

Milk

Eggs

Wheat

Vegetarian

Water

milliliter

water

Cheese

gram

cream cheese

Sugars & Sweeteners

sugar

Rising Agents

baking soda

buttermilk

Extracts

vanilla extract

Baking Additives

unsweetened coconut flakes

Seasonings

salt

Flour & Meal

all purpose flour

Fresh Vegetables

pumpkin

powdered sugar

brown sugar

ground nutmeg

Butter & Margarine

butter

ground cinnamon

eggs

Folic Acid (B9)

Vitamins

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Lactose

Carbohydrates

Sodium

Minerals

Cholesterol

Vitamin K

Vitamin A

Beta-carotene

Vitamin C

Beta-cryptoxanthin

Alpha-carotene

Selenium

Manganese

Copper

Zinc

Potassium

Magnesium

Iron

Calcium

Calories

Dietary Folate Equivalents

Dietary Fiber

Lutein+zeaxanthin

Lycopene

Trans fatty acids

Riboflavin (B2)

Thiamin (B1)

Phosphorus

Sugar

Protein

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Vitamin D

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High Altitude Pumpkin Coconut Cake

Beverages

Dairy

Baking Goods

Produce

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High Altitude Pumpkin Coconut Cake

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