Spice Cake with Coconut Frosting

Spice Cake with coconut frosting and chopped walnuts is a dessert you need to make this fall. This spice cake is easy to make and the batter smells heavenly.

Our weather has been so lovely and fall like that I couldn't resist doing some fall baking. I don't really recall any September being this fall like this early nor do I recall any days in August being as nice and cool as they were so it's been a nice treat having a break from the humidity. Enough about the weather. This cake "frosting" is not your typical frosting. The recipe calls for butter, brown sugar, coconut and milk until thick and bubbly and then stir in chopped walnuts. All that goodness is poured over the hot cake. Delicious! 

This is the first recipe I've shared in a while. While I have so many recipes I want to share I think this one is a great way to start off the fall baking season. 

Serve this cake with a cup of coffee and a scoop of french vanilla ice cream and everyone will love you! Whipped cream would be good too in place of the ice cream. Or both! 🙂

Enjoy!

Print Recipe

Spice Cake with Coconut Frosting

Ingredients

• 2 ⅔ cups all-purpose flour
• ⅔ cup granulated sugar
• ⅔ cup packed brown sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. nutmeg
• 2 tsp. vanilla
• 1 ⅓ cups milk
• ½ cup butter softened
• 2 eggs room temperature

Frosting

• 6 Tbsp. butter
• 1 cup flaked coconut
• ⅔ cup packed brown sugar
• 2 Tbsp. milk
• ⅔ cup chopped toasted walnuts

Instructions

• Preheat oven to 350 degrees.
• Grease and Flour 13x9inch baking pan.
• In a large bowl combine flour, sugar, brown sugar, baking powder, baking soda and nutmeg.
• Add milk, butter, eggs, and vanilla.
• Beat with a mixer on low until combined. Beat on medium for one minute. Pour batter into the prepared pan.
• Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
• While cake is baking prepare frosting by adding butter, coconut, brown sugar and milk in a small saucepan.
• Cook and stir over medium heat until thick and bubbly. Stir in chopped and toasted walnuts.
• Spoon topping over hot cake.
• Cool cake in pan on wire rack.

Notes

I used whole milk
The original recipe calls for grated whole nutmeg but I used pre-ground.
I used sweetened, flaked coconut.

Adapted from Better Homes and Gardens