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brown butter pumpkin coconut cake

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://blahnikbaker.com/brown-butter-pumpkin-coconut-cake/

►
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For brown butter pumpkin coconut cake

  • 1/2 c
    butter
  • 2 c
    flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    allspice
  • 1/4 tsp
    ginger
  • 1 1/4 c
    brown sugar
  • 1/4 c
    vegetable oil
  • 2
    eggs
  • 1 c
    pumpkin puree
  • 1 tsp
    vanilla extract
  • 1/2 c
    coconut milk
  • FOR COCONUT GLAZE (OPTIONAL)
  • 2 Tbsp
    coconut milk
  • 1 c
    powdered sugar

How To Make brown butter pumpkin coconut cake

  • 1
    Preheat oven to 350 degrees F. Grease the pumpkin cake pan with baking spray and set aside. Start by browning the butter: in a small saucepan set over medium heat, melt butter. Start whisking once melted and butter starts bubbling. Cook until butter starts to brown, whisking continuously. Remove from heat and transfer into a bowl. In a medium bowl, whisk together the flour, baking powder, baking soda and spices. In a measuring cup, whisk together the coconut and vanilla extract.
  • 2
    In the bowl of an electric mixer, fitted with the paddle attachment, beat the brown sugar, oil and brown butter until light and fluffy about 2-3 minutes on medium speed. Beat in the eggs, one at a time, until combined. Beat in the pumpkin puree and mix for additional minute until smooth. Reduce speed to low and alternate flour mixture with coconut milk. Mix until just combined. Divide the batter equally into the two prepared pans. Bake until cake is golden brown or a cake tester inserted into the center comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Using a sharp knife, loosen the edges of the cakes and invert onto a cooling rack. Let cool completely.
  • 3
    To make glaze: Whisk together all both ingredients. Pour over cooled cake. Let glaze set for 10 minutes. Decorate with sprinkles. Store leftover cake in airtight container at room temperature for 2-3 days.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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