Position a rack in the center of the oven and preheat to 350°F Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
To make the cake, in a large bowl, sift together the flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake until a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about three minutes. Add the butter and beat until combined, about two minutes. Add the pumpkin purée and beat until incorporated, about one minute. Add the confectioners' sugar and vanilla and beat until fluffy, about three minutes.
Place one cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4559.42 Kcal (19089 kJ)
Calories from fat	2189.05 Kcal
		% Daily Value*
Total Fat	243.23g	374%
Cholesterol	554.21mg	185%
Sodium	2693.77mg	112%
Potassium	770.12mg	16%
Total Carbs	585.51g	195%
Sugars	477.64g	1911%
Dietary Fiber	7.59g	30%
Protein	28.33g	57%
Vitamin C	9mg	15%
Vitamin A	1.1mg	38%
Iron	3.7mg	20%
Calcium	190.9mg	19%

Amount Per 100 g
Calories	365.12 Kcal (1529 kJ)
Calories from fat	175.3 Kcal
		% Daily Value*
Total Fat	19.48g	374%
Cholesterol	44.38mg	185%
Sodium	215.72mg	112%
Potassium	61.67mg	16%
Total Carbs	46.89g	195%
Sugars	38.25g	1911%
Dietary Fiber	0.61g	30%
Protein	2.27g	57%
Vitamin C	0.7mg	15%
Vitamin A	0.1mg	38%
Iron	0.3mg	20%
Calcium	15.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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