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Coconut Pumpkin Cake

Coconut Pumpkin Cake 2 boxes of chocolate cake mix or any other flavor
4 cups flaked coconut
Orange food coloring (or red and yellow)
1 green colored flat bottom ice cream cone*
2 packets of Pre-melted Nestle Choco Bake

1 lb. of powdered sugar
1 stick of margarine
3 tbsp. milk plus extra
2 tsp. vanilla extract

*I used Nabisco Comet Rainbow Cups.

Bake one cake mix in a standard fluted bundt pan following the box mix instructions. Bake the second cake mix in the same bundt pan following the box mix instructions. Allow cakes to cool completely.

In a medium size bowl, beat together the sugar, margarine, 3 tablespoons milk and vanilla extract with an electric mixer at low speed. Beat until smooth. Add additional milk about a teaspoon at a time if the frosting appears to be too thick.

Take one of the cakes and invert it on a plate so that the flat side is facing up. Frost the flat side with a small amount of frosting. Put the second cake flat side down on top of frosting. Frost the entire cake with remaining frosting. Note: you might want to put some waxed paper around the base of the cake to prevent the frosting from getting on the plate. Remove when you are done frosting and applying the orange coconut.

Take 3 cups of coconut and orange food color or mix red and yellow food coloring and pour into a large zipper plastic bag. Squeeze the bag to mix the food coloring into the coconut. By handfuls, press coconut unto the frosted cake. Note: you may want to wear rubber gloves.

Add green ice cream cone on top for stem. See photo.

In another zip lock bag combine the remaining cup of coconut and the two packets of choco bake. Squeeze the bag to mix the choco bake into the coconut. Sprinkle the chocolate coconut around the base of the cake.

Makes 24 or more servings.

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