This classic Pumpkin cake is delicious. It is very easy to make. And it only takes 35-45 minutes to bake. Chao!
2 cups all-purpose flour
One teaspoons baking powder
One teaspoon baking soda
One teaspoon cinnamon powder
1/2 teaspoon grated nutmeg
½ teaspoon salt
1/2 cup butter or margarine softened
1 ¼ cups sugar
One teaspoon vanilla
⅔ cup milk
One cup pumpkin puree. (store brand or homemade). I used homemade
Heat oven to 350 ° F. And prepare one 9 x 13 baking pan
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
In a large bowl, beat butter with an electric hand or stand mixer set to medium speed for 30 seconds.
Next, gradually add sugar, a ¼ of a cup at a time, beating well after each addition, and scrape down the sides of the bowl as needed. Beat well.
Then, add eggs one at a time, beating well after each addition.
Next, beat in vanilla.
At low speed, alternately add flour mixture, about ⅓ of the mix at a time, and milk, about ½ at a time, beating just until blended.
Pour batter in prepared pan, and sprinkle coconut flakes over the top.
Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool in pans for 5 minutes.
Remove cupcakes from pans; place on cooling racks to cool.
Next, apple the desired frosting. I used a homemade frosting comprised of blended strawberries, overripe bananas, and frosting sugar.