Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting

2 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa
1 cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 cup margarine, (2 sticks)
2 cups granulated sugar
1 cup Egg Beaters®, (or 4 large eggs)
1 can (16 ounces) solid-pack pumpkin
1 can (8 ounces) crushed pineapple, not drained
1 teaspoon almond extract
1/2 cup unsalted butter, (1 stick)
1 cup packed brown sugar
1/2 cup whole milk, (or half & half)
1 1/2 cups shredded coconut
1 1/2 cups pecan halves

Preheat oven to 350F. Grease and lightly flour a 13 x 9-inch baking pan.

In a medium mixing bowl, combine the flour, cocoa, oats, baking powder, soda, salt, cinnamon and cloves. Set aside.

In a fairly large mixing bowl, add the margarine and the granulated sugar. Using an electric mixer, beat on medium high speed until creamy. Beat in the eggs, a small amount at a time, until well blended.

Gradually beat in the pumpkin, pineapple and almond extract. (The mixture will look curdled at this point). With a wooden spoon or rubber spatula, gradually stir in the flour mixture to make a smooth thick batter.

Turn the batter into the prepared pan and bake 40-45 minutes or until wooden pick inserted comes out clean.

Preheat the broiler.

Melt the butter in a medium saucepan over low heat. Add the brown sugar and milk (or cream) and stir until smooth. Stir in the coconut and pecans. Remove from heat. Spread the frosting evenly over the warm cake.

Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes. Place cake on wire rack and cool to room temperature before cutting into squares.

Serving Suggestions
Toast additional coconut to sprinkle around outer edges of cheesecake, if desired.

Makes 1 (13x9-inch) cake
Source: ConAgra Foods