Pumpkin Coconut Cream Cheese Cake

Nancy Martin's recipe.   I don't add the nuts or the coconut. 

Cake

• Sugar - 2 cups

• Salad oil - 1 1/4 cups

• Eggs - 4 (beaten)

• Cooked Pumpkin - 2 cups

• Salt - 1 teaspoon

• Baking Soda - 1 teaspoon

• Baking powder - 1 teaspoon

• Flour - 2 cups

• Cinnamon - 1 teaspoon

• Chopped nuts - 1/2 cup 

• Flaked Coconut - 1/2 cup 

Coconut Cream Cheese Frosting

• Butter - 1/2 stick

• Cream cheese - 1 8oz package

• Confectioners' Sugar - 1 box

• Chopped nuts - 1/2 cup 

• Flaked Coconut - 1/2 cup 

• Vanilla Extract - 1 teaspoon

Cake Instructions

1. Preheat oven to 350 and grease a 9 x 13 x 2 pan. 

2. Beat sugar and oil together, mix in the eggs and pumpkin. 

3. Stir in dry ingredients, followed by the nuts and coconut. 

4. Pour into the greased pan and bake at 350 for 25-30 minutes, check with a toothpick.

Coconut Cream Cheese Frosting

1. Cream the butter and cream cheese.

2. Gradually add in sugar and vanilla.

3. Stir in nuts and coconut.

4. Spread evenly over the pumpkin cake when the cake is cooled.