I love having leftover pumpkin in the refrigerator because it prompts me to bake something new with it, and that’s one of the best things about the holidays. I’m not much of a pumpkin pie fan, but I love other baked goodies made with pumpkin.
This started off as a basic pumpkin cake, but I veered off a little and added a couple of items that I thought really brought it up a notch (or two): bourbon and coconut. The flavor and texture made it a huge hit. My only regret is that I didn’t get a shot of the cake after I’d iced it. I hope you all like it.
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup butter, softened
1 cup organic sugar or coconut sugar
1 ½ cups pumpkin puree
1 cup shredded unsweetened coconut
3 large eggs
2 tablespoons bourbon or whiskey
1 cup confectioners’ sugar
1 to 2 tablespoons bourbon
1/2 cup shredded coconut
Preheat oven to 350 degree. Grease an 8-inch square or round cake pan (or line with parchment).
In a medium bowl, whisk together flours, baking powder, cinnamon, allspice, nutmeg, and salt.
Gently mix in the pumpkin, coconut, eggs, and bourbon.
Fold in the flour mixture.
Spoon into pan and smooth out the top.
Bake until a toothpick inserted into the center comes out fairly dry (a couple of crumbs is okay), about 1 hour.
Move to a wire rack and let cook 5 minutes. Invert it onto the rack, then invert it again to be top-up. (If you used parchment paper, you can just lift it right out of the pan.) Let cook completely.
Make icing: Combine sugar and 1 tablespoon bourbon in a small bowl and stir until smooth. If too thick, add a little more bourbon; if too thick, add more sugar. Pour over top, spreading it out so that it falls over the sides. Sprinkle coconut over the top.
Makes 1 10-inch cake.