Pumpkin Cake with Cream Cheese Frosting

I don’t know if there are others like me… I don’t like pumpkin, but I love pumpkin products. Pumpkin fritters, pumpkin pie – you name it. This recipe is no different; it is so soft and moist and the cream cheese frosting is heavenly. Give it a try, you’ll see.

You will need:

– 4 cups flour

– 2 tbsp baking powder

– 1/2 cup melted margarine

– 1 tin condensed milk

– 2 cups grated coconut

– 1 cup milk

– 1 tsp vanilla essence

– 1/2 tsp grated nutmeg

– 1 tsp cinnamon

– 2 eggs lightly beaten

– 1/2 cup finely chopped fruits (optional)

– Pinch of salt

Method:

Sift flour and baking powder. Mix margarine and condensed milk until smooth. Blend together the rest of the ingredients, adding milk gradually. Pour into greased pans and bake at 350o for 30 – 40 minutes. Glaze with sugar syrup (3 tbsp sugar, 2 tbsp warm water) and enjoy.

Tip:

Adjust the cinnamon and nutmeg to your taste; just remember that too

much nutmeg will give a bitter taste.