Foolproof and moist, this cake is suitable for birthdays or other celebrations. Tip: It’s better to underbeat the frosting than overbeat it for a frosting that’s easier to spread.
Recipe information
Yield
makes 12 servings
Ingredients
for cake
for frosting
Preparation
make cake
Step 1
Position the rack in the center of the oven and preheat the oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line the bottoms of the pans with parchment; dust with flour.
Step 2
Sift 3 cups flour, the baking powder, baking soda, spices, and salt into a medium bowl. Using an electric mixer, beat both sugars and the oil in a large bowl until combined (mixture will look grainy). Add the eggs 1 at a time, beating until well blended after each addition. Add the pumpkin, vanilla, and orange peel; beat until well blended. Add the flour mixture; beat just until incorporated. Stir in the raisins and 3/4 cup coconut. Divide the batter between the pans and smooth the tops.
Step 3
Bake the cakes until a tester inserted into the center comes out clean, about 1 hour. Cool the cakes completely in pans on a rack. Run a knife around the cakes to loosen. Invert the cakes onto racks; remove parchment. Turn the cakes over, rounded side up. Using a serrated knife, trim the rounded tops of the cakes to level them.
make frosting and ice cake
Step 4
Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the rum and vanilla. Add the sugar in 3 additions, beating just until the frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).
Step 5
Place one cake layer, flat side down, on a platter. Spread half of the cream-cheese frosting over the top to the edges. Top with the second cake layer, trimmed side down. Spread the remaining frosting over the top (not sides) of cake. Sprinkle additional coconut over.
