You are going to love the flavor combination in this Pumpkin Kahlua Coconut Cake. This is one gloriously delicious cake!
Makes one single-layer cake.
You probably noticed that you add the eggs later than you normally would for a baking recipe. That’s because you don’t want the liquefied coconut milk (which might actually be olive oil that’s hot in temperature) to cook the eggs when you add them. By adding the other ingredients before the coconut oil, the eggs are mixed in with the other ingredients and are not at that risk.
Another wonderful frosting option is this Penuche Frosting.If you’re serving a crowd or want a cake that’s as impressive in presentation as it is in taste, you can double this recipe and make a two-layer cake. For a two-layer cake, I recommend the Penuche Frosting or a classic Cream Cheese Frosting.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/pumpkin-kahlua-coconut-cake/