Ingredients
- CAKE
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 (15-oz.) can pure pumpkin
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup sweetened flaked coconut
- 1/2 cup chopped pecans
- SAUCE
- 1 cup sugar
- 3 tablespoons butter
- 3/4 cup evaporated milk
- 1/8 teaspoon salt
- 1 egg, beaten
- 1 1/2 teaspoons vanilla extract
Preparation
Step 1
1. Heat oven to 350°F. Grease and flour 12-cup Bundt pan. In large bowl, beat 1 cup butter at medium speed until creamy. Beat in 2 cups sugar 4 to 5 minutes or until light and fluffy. Add 4 eggs one at a time, beating well after each addition. Beat in pumpkin and 2 teaspoons vanilla until combined. (Mixture will look curdled.)
2. In another large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and 1/4 teaspoon salt. At low speed, slowly beat into pumpkin mixture. Fold in coconut and pecans.
3. Spoon into pan. Bake 60 minutes or until cake pulls away slightly from sides of pan and wooden skewer inserted in center comes out clean.
4. Place 1 cup sugar, 3 tablespoons butter, evaporated milk and salt in heavy medium saucepan; heat over low heat until sugar is dissolved and butter is melted, stirring occasionally.
5. In medium bowl, whisk together 1 egg and 1 1/2 teaspoons vanilla. Slowly whisk in sugar mixture. Return to saucepan. Increase heat to medium; cook 8 minutes or until mixture coats back of spoon, whisking constantly. Serve with cake.
12 servings