2 c Sugar
16 oz Can pumpkin
1 c Vegetable oil
4 Eggs, beaten
2 c All purpose flour
1 ts Salt
1 ts Soda
2 ts Baking powder
2 ts Cinnamon
1/2 c Flaked coconut
1/2 c Chopped pecans
-FROSTING RECIPE (OPTIONAL-
1/2 c Butter or margarine,
-softened
8 oz Cream cheese, softened
16 oz Powdered sugar
2 ts Vanilla extract
1/2 c Chopped pecans
1/2 c Flaked coconut
Combine sugar, pumpkin, oil, and eggs. Beat 1 minute at medium speed.
Combine flour, salt, soda, baking poweder and cinnamon; add to pumpkin
mixture. Beat 1 minute with electric mixer at med speed. Stir in coconut
and pecans. Pour batter into 3 greased and floured 8 inch round cake pans.
Bake at 350 for 25 to 30 minutes or until cake tests done. Remove from pans
and cool. Spread frosting between layers and on top of cake.
FROSTING: Combine butter and cream cheese; beat until light and fluffy. Add
sugar and vanilla, mixing well. Stir in pecans and coconut.
Yields
1 Servings