Pumpkin Pecan Coconut Cake

Fall Baking - Slice of pumpkin,pecan, and coconut cake with ingredients. Please see my portfolio for other food and drink images.
  • 2 cups all-purpose flour
  • 2/3 cup shredded coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1 (15 oz) can pumpkin puree
  • 1 cup pecans, chopped
  1. Preheat oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.
  2. In a medium bowl, mix together the flour, coconut, baking powder and soda, salt, cinnamon, ginger, and nutmeg.
  3. In a separate large bowl, add eggs, oil, sugar, and pumpkin puree and beat with an electric mixer until well combined.
  4. Add dry ingredients to pumpkin mixture and beat on low until just combined. Stir in chopped nuts and spread batter in prepared pan.
  5. Bake until center has set and is no longer jiggly, 25-30 minutes. Slice and serve. Enjoy!