Toasted Coconut Pumpkin Cake
Fall perfection does exist!
1 tub of whipped cream, softened (16 ounces)
2 eggs
1 can pure pumpkin (15 ounces)
1 standard box yellow cake mix
Topping: Cream cheese frosting, toasted coconut
Directions:
In a large bowl, stir together whipped cream, egg, pumpkin and yellow cake mix. Mix well until cake batter forms. Place batter in a prepared cake pan and bake for 30 minutes at 350 degrees. Let cake cool, then top with frosting and toasted coconut.
