Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting

Directions

1. 1
   Preheat oven to 350 degrees F.Grease and flour two 9" round cake pans. Set aside.In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, allspice, cinnamon). Set aside.In another large mixing bowl, whisk together the wet ingredients ( pumpkin puree, eggs, vanilla, oil, buttermilk).
2. 2
   Whisk until smooth.
3. 3
   Add both sugars and beat with an electric mixer until smooth.
4. 4
   Add the dry ingredients and beat on low until smooth. Beat for 2 minutes on medium speed.
5. 5
   Pour the batter into the prepared pans, dividing equally.
6. 6
   Bake the cake for 20 to 25 minutes, or until the toothpick inserted in the center of each cake comes out clean. Cool cake in the pans set on cooling racks until completely cooled. In a large mixing bowl, beat butter and cream cheese with an electric mixer until smooth.
7. 7
   Add vanilla and cinnamon and beat until combined. Set a strainer over the bowl.
8. 8
   Add powdered sugar, sifting one cup at a time with a strainer. Beat until fluffy, about 3 to 5 minutes.
9. 9
   Place one cake layer on a cake stand. Trim the top if domed too much. Pipe a circle of frosting around the edge of the cake, about 1 inch thick.Fill the center of the frosting circle with the orange ginger spread.
10. 10
    Place the second cake layer on top.
11. 11
    Spread the rest of the frosting over the top layer. Make pretty swirls with a back of a spoon.
12. 12
    Sprinkle with toasted coconut.Chill until ready to serve.