Pumpkin spice cake with coconut vanilla icing

September is a month to celebrate the Harvest – an old traditional festival dedicated to the food that are drawn from crops that come to maturity around the time of the festival. Plentiful food and freedom from the necessity to work in the fields are two central features of harvest festivals: eating, music and romance are common features of harvest festivals around the world.

Pumpkin is such a glorious fruit, so versatile and exciting. I used it in my Sunday roast dinners, as a snack and now in a cake. For this cake I used the pumpkin puree that I found in Waitrose. I think Tesco also has it in the American aisle section. You can make your own puree by roasting the pumpkins in the oven and blending it afterwards.

I used this delicious icing on the cake made with reduced coconut milk. You can prepare the reduced coconut milk in advance, however if you do it on the day when making a cake, make sure it is completely cold.


  • 350 gr sugar
  • 250ml vegetable oil
  • 4 large eggs
  • 280gr plain flour
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 250gr pumpkin puree
  • 125gr chopped walnuts

Coconut Vanilla icing – ingredients:

  • 2 cans of coconut milk – reduced to 100 ml coconut milk (see preparations)
  • 250gr icing sugar
  • 125 gr unsalted butter – at room temperature
  • 1 1/3 spoons vanilla extract
  • Pinch of salt

Roasted hazelnuts for garnish.


  1. Preheat the oven to 180C. Grease and lightly flour three 9” x 2” cake pans, then tap out the excess. As I have only one pan, I used it three times. The same process, just takes more time. A friend of mine, said: ‘You know you can but more pans?’
  2. In a large bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
  3. In a separate large bowl, whisk the sugar and oil. Add the eggs and whisk well to combine. Stir in the pumpkin.
  4. Stir in the dry ingredients until the mixture is smooth and well combined. Add nuts.
  5. Divide the batter evenly among the two pans. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on a wire rack for 20 minutes, then turn out to cool completely before frosting.

Coconut Vanilla Icing – preparations:

Bring coconut milk to boil in large deep saucepan over medium heat (coconut milk will boil up high in pan). Reduce heat to low; boil until reduced to 100ml, stirring occasionally, approximately 40 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). You can do it 2 days ahead. Please keep it chilled.

Using electric mixer, beat butter in large bowl until smooth. Add sugar, reduced coconut milk, vanilla extract, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium/high and beat until light and fluffy.

Assemble the cake but spreading each layer with the coconut vanilla icing. Sprinkle roasted hazelnuts on the top.

Enjoy MissJ x

Pumpkin Cake with  Coconut Vanilla Icing

Pumpkin Cake with Coconut Vanilla Icing

Delicious roasted crunchy hazelnuts - excellent for garnish

Delicious roasted crunchy hazelnuts – excellent for garnish

White coconut vanilla icing

White coconut vanilla icing


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