Our church has been working with a local food pantry to serve the community. In October, the members of our Relief Society decided to donate baked goods to the pantry.
I made Coconut Pumpkin Snack Cake. The food pantry asked that the donations be individually wrapped in plastic sandwich bags. This cake is delicious and holds together well when packaged.
Some of our members were able to assist at the pantry by organizing food and helping people collect and bag their groceries to take home. Since I have young children at home, I am not always able to help with this kind of service project. I was happy that, even though I could not assist inside the pantry, I could still serve by baking treats to donate.
My house was the drop-off point for the donations last year. I just had to take a picture with all of the donations together. This is what 21 1/2 dozen baked goods look like - all packed up and ready to go.
Pumpkin Coconut Snack Cake
1 box yellow cake mix
8 oz. pumpkin
1/3 cup vegetable oil
1 Tbsp. ground cinnamon
6 oz. white chocolate chips
2 cups shredded coconut
-Preheat your oven to 350 degrees.
-Line the bottom and sides of a 9x13" baking pan with foil. Spray with non-stick cooking spray.
-Combine cake mix, pumpkin, oil, eggs, and cinnamon in a mixer on medium speed until well combined
(about 2 minutes).
-Stir in white chocolate chips.
-Pour cake mixture into prepared pan and spread evenly across pan.
-Sprinkle coconut over the top.
-Bake for 30-35 minutes.
-Check to make sure the middle is done by inserting a toothpick and making sure it comes out clean.
-Allow to cool completely before cutting.