Years ago when I was working as a travel agent, yes a travel agent. A young girl named Amy brought in this incredible pumpkin coconut cream cheese cake.  She got the recipe from the once famous restaurant in Tysons Corner called the Evans Farm Inn. The restaurant has been gone for many years but this recipe lives on. This is my absolute favorite cake and its perfect for the holidays. This cake is so moist and so wonderful that people will think you are an amazing baker and it’s super easy as well. This cake is a Chapple favorite and we make it regularly through holidays.  Happy Thanksgiving friends and family!!

2 cups of sugar

1-1/4 cups salad oil,

4 eggs beaten

2 cups cooked pumpkin, (this is not the pumpkin pie mix but raw pumpkin in a can.)

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 cups of flour ( ha, I typed flower)

1 tsp. cinnamon

1/2 cup chopped walnuts

1/2 cup flaked coconut

Beat together sugar and oil. Mix in the eggs and pumpkin. Stir in dry ingredients. Then add nuts and coconut. Pour into a greased 9x13x2 baking pan. Bake at 350 degrees for 25 to 30 minutes or until cake tests done. Frost with cream cheese frosting.

Cream cheese frosting can be purchased or made by using one stick of butter or margarine, one box of domino’s confectioners sugar, 1 tsp of vanilla, 3 oz of cream cheese, and several tablespoons of milk. Be careful not to use too much milk or your icing will be thin! Blend butter, cream cheese, vanilla and some of the milk with an electric mixer and slowly add in the confectioners sugar and continue to add the milk until it is the right consistency. Keep blending until all of the ingredients are in the mix. Use the milk sparingly!! If you want the icing to have a slight cream cheese taste use less of the cream cheese or none at all. Without cream cheese this is straight up butter cream frosting!!