Autumnal Pumpkin-Coconut Layer Cake with Brown Butter Cream Cheese Frosting

Cake Components:

• 1 package of golden cake mix
• 1 small package of vanilla flavor instant pudding (avoid sugar-free variants)
• 1 tablespoon of autumn spice blend (similar to pumpkin pie spice)
• 1 cup of pure pumpkin puree
• 4 large eggs at ambient temperature
• ½ cup of unflavored coconut milk (well-stirred, from a can)
• ⅓ cup of coconut oil, or any subtle-tasting oil
• 1 cup of sweetened coconut shreds

Frosting Fixings:

• 12 ounces of softened cream cheese
• ¾ cup of butter (to be browned)
• 4 cups of icing sugar
• 1 teaspoon of pure vanilla essence
• A dash of salt
• 1 cup of coconut shreds or flakes (to be toasted)

Cake Crafting:

1. Warm the oven to 325°F. Prepare three 8-inch round pans by lining and greasing them.
2. Whisk together the cake mix, instant pudding, and spice blend. Blend in the pumpkin puree, eggs, coconut milk, and oil on a medium setting for 2 minutes. Gently fold in the coconut shreds.
3. Pour the batter into the pans, each containing roughly 430 grams, smoothing the tops.
4. Bake until they are just set and golden, approximately 22-25 minutes. Let them cool for a while before demolding and transferring to a rack. For best frosting results, wrap and freeze the layers temporarily.

Frosting Formation:

1. Brown the butter carefully in a saucepan, then cool it until it’s just solid.
2. Cream together the browned butter and cream cheese until it’s silky.
3. Gradually incorporate the icing sugar, vanilla, and salt, whipping until just fluffy.

Coconut Toasting:

1. In a pan, toast the coconut flakes with a touch of butter until golden, then cool on wax paper.

Assembly Artistry:

1. Stack the cake layers with a spread of frosting between each.
2. Apply a thin crumb coat and chill to set.
3. Finish with a final layer of frosting and press the toasted coconut all over for a rustic look.

Baker’s Wisdom:

• Let ingredients come to room temperature for uniform mixing.
• Frosting can be made ahead and brought to room temperature before use.
• Cakes can be frozen post-bake. Thaw slightly before dressing them up.

This cake is a celebration of fall flavors, wrapped in a sweet, coconutty embrace, and is sure to be a hit at any autumn gathering.