Pumpkin Coconut Cake.
I have been straight up obsessed with a coconut pumpkin cake for weeks.
Months maybe. All I could thinking about was pumpkin coconut cake!
And I reallllly wanted to make a pumpkin coconut layer cake but after the salted chocolate stout cake, I was all layer caked out.
Meaning: I had no patience left.
Enter the easiest pumpkin coconut cake for you.
My mom and I both thought that this cake was a little reminiscent of a dessert that Mother Lovett called “fruit punch bars” and used to make all the time. It was basically just a sheet cake recipe and it might have used a can of fruit cocktail or something, because I have no idea why it would have the name otherwise. And it wasn’t super fruit punchy.
It were more coconut and almost spice-cake like.
We definitely aren’t making fruit punch bars here, but this might be beter.
The cake stays super tender from the coconut. I went ahead and threw coconut in both the cake and the frosting (after rambling about my love of all things coconut yesterday, you can see why) and I love the way it changes the cake – but ever so slightly.
To me, pumpkin desserts all seem to taste the same. And I don’t love a lot of the actual spice in pumpkin spice, so I didn’t go overboard here. You might want to add a little more if you love it like crazy.
Between the pumpkin and the coconut, it stays super moist and goes the distance. This is a cake that does not dry out!
The frosting is a cream cheese coconut frosting because apparently 2018 is the year that I abuse cream cheese frosting. I know, I know. I have used it on EVERYTHING. All the desserts and cakes and what not.
And the cake comes together FAST. I didn’t even use my stand mixer – just a big bowl and a whisk! If you measure out all of your ingredients ahead of time, it will come together quickly and be in the oven for about 30. Give it some cooling time and then frost. It’s SO easy.
Just like that, you’re eating pumpkin coconut cake.
- 2 cups all-purpose flour
- 2/3 cup sweetened shredded coconut
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 4 large eggs
- 3/4 cup coconut oil melted
- 1/2 cup sugar
- 1/2 cup loosely packed brown sugar
- 1 15 ounce can pumpkin puree
- 2 teaspoons vanilla extract
- 2 8-ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with nonstick spray.
- In a bowl, whisk together the flour, coconut, baking powder, salt, soda, cinnamon, ginger, cardamom and allspice.
- In a larger bowl, whisk together the eggs, coconut oil, sugars and pumpkin puree until smooth and combined. Stir in the vanilla extract.
- Mix in the dry ingredients until they are all combined, being careful not to overmix. Spread the batter in the greased pan. Bake for 25 to 30 minutes, or until the center is no longer jiggy. Let cool completely before frosting.
- In the bowl of an electric mixer, beat butter and cream cheese until smooth. Gradually add in powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in vanilla and coconut extracts, then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed. Frost the cooled cake and sprinkle the coconut on top.
Definitely can be breakfast. It’s October!