Autumn Spice Cake With Sticky Coconut-Pecan Icing

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the sticky coconut-pecan icing. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once the cake is cooled, spread the sticky coconut-pecan icing evenly over the top of the cake.

In a small bowl, whisk together the powdered sugar and enough water to make a thick glaze. Drizzle the glaze over the icing.

Serve and enjoy!