This Pumpkin Pecan and Coconut Ring Cake is perfect for autumn. It has seasonal spice, sweet pumpkin, chewy coconut & an amazing cinnamon and maple icing. It is one delectable cake.
Mmmm, it seems I have a problem whenever I bake with pumpkin. Whatever it is, it always ends up large (remember the whoopee pies?). Every time. Why? But with cake like this, Pumpkin Pecan and Coconut Ring I can’t say I honestly care that it’s so big. Sometimes it’s best not to question and just enjoy.
When you consider all that goes into this cake, it’s easy to see why it fits the bill perfectly for late autumn. There’s
- an inviting aroma of seasonal spices wafting around
- sweet pumpkin
- luscious soured cream
- texture from the pecans and coconut
And… here’s the clincher. It has an amazing cinnamon and maple syrup icing dribbled all over it (oh, yes). This Pumpkin Pecan and Coconut Ring is one delectable cake.
I’ll admit, I did spend a lot of last weekend eating wedges of this cake. To be fair, it was a soggy weekend around me, so all I really wanted to do was stay cosy at home and um… eat comforting, autumnal things. I did go out get dragged out for a lovely walk when the rain eventually cleared and – bonus – the sun came out and we all got muddy. Time for home and er… more cake?
Having munched my way through a fair few chunks, I feel qualified to tell you the best way to enjoy this Pumpkin, Pecan and Coconut Ring Cake: serve it in fat slices along with a mug of spiced hot chocolate, whilst wearing big cosy slippers & snuggling beneath a fleecy blanket on the sofa. Perfect.
- 275g/ 2 1/4 cups soft light brown sugar
- 150g/ 2/3 cup butter (softened)
- 3 large eggs
- 125ml/ 1/2 cup soured cream
- 125ml/ 1/2 cup pumpkin puree* (see notes)
- 275g/ 2 1/4 cups plain( all purpose) flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground mace
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 40g/ 1/2 cup dessicated coconut
- 40g/ 1/3 cup pecan nuts (chopped)
- 250g/ 2 cups icing sugar (sifted)
- 1/2 tsp ground cinnamon
- 1 - 3 tsp maple syrup (depending on taste)
- 3-5 tsp water
- 1 tbsp dessicated coconut
- 2 tbsp pecan nuts (chopped)
Preheat the oven 170ºC/325ºF/ GM3 and grease the baking tin
Sift the flour, spices, salt and baking soda into a bowl
Combine the butter and sugar together in a large bowl with electric beaters for 3-4 minutes until fluffy and the colour begins to lighten
Add the eggs, one at a time, beating well between addition. Beat in the soured cream followed by the pumpkin puree
Using a metal spoon, fold half of the flour mixture into the wet mix, then fold in the remaining flour. Finally, fold through the dessicated coconut and the nuts until evenly distributed
Carefully spoon the batter into the prepared tin and bake for 30-40 minutes until lightly browned and a skewer comes out clean. (If, after 30 minutes, you are worried about the cake top burning, lay foil across the top). Once cooked, allow to rest for 2 minutes, then turn out of the tin and leave to cool on a wire rack
Whilst cooling toast the dessicated coconut in a moderate oven (170ºC/325ºF/ GM3) for 2-3 minutes, keeping a close eye on it as it burns easily. Allow to cool
When the cake is cold, combine the icing sugar, ground cinnamon and maple syrup (to taste) with enough of the water to obtain a smooth icing with a fairly thick pouring consistency – runny enough to trickle down the side of the cake, but not thin enough to soak in (think thick custard)
Drizzle the icing over the cake in a zig-zig pattern. Repeat the zig-zigs, but in the opposite direction. Finally, sprinkle the coconut and pecan nuts over the top
*To make the pumpkin puree cut the pumpkin into wedges and remove the seeds. Wrap the wedges in baking parchment and roast at 180ºC/ 350ºF/ GM 4 for 30 minutes. Allow to cool, then scoop the soft flesh from the skin and blitz in a blender until smooth.
Can’t get enough autumn spice? Check out my Pumpkin Pie Whoopie Pies. They are also large and deliciously seasonal.