A Little Bit of All Right

I will confess, topping a pumpkin spice cake with coconut is not something I would have ever thought to do if I hadn't had it as a choice for this month's CakeSliceBakers event.  But I had all the ingredients on hand so thought, why not?  Really, the question should have been, why have I not done this before!  This cake was delicious.  It was so good that I used the other half of my can of pumpkin puree to make it again. This recipe includes chopped pecans in the cake; I added a few extra to the topping which we all enjoyed.  The cake itself was moist and had a great taste to it.  The topping wasn't too sweet and complemented the cake beautifully.  Best of all, it made a great breakfast the next morning! Definitely a keeper! Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all