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.
Pumpkin Coconut Cake with Coconut Cream Cheese Frosting
- 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
coconut cream cheese frosting
- 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.
coconut cream cheese 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.
Did you make this recipe?
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Definitely can be breakfast. It’s October!
26 Comments on “Pumpkin Coconut Cake.”
Ohhh I’ve been obsessed with the idea of a coconut pumpkin pie recipe for Thanksgiving – glad I’m not the only one on this coconut pumpkin train!! This cake looks so delicious!
Definitely making it this weekend!
This sounds great! I was trying to buy coconut oil at Target. Do I buy the refined or unrefined (I think that is what it said!)?
Trader Joe’s carries a cold pressed and unrefined coconut oil that’s
to die for…literally eat-with-a-spoon yummy.
This cake looks amazing! Love the pumpkin/coconut combo! I’m definitely baking it soon!
Oooh I cannot wait to make this!!!!
Ooo looks delicious!
This looks delicious and such as easy recipe to make. I will definitely be making this at the weekend!
This cake looks perfect! I love how moist it is!
Wow! this article is great. Keep on writing informative articles. Thanks
This looks delicious! One question: frosting ingredients call for butter but I didn’t see it called out in the instructions?
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Can I use vegetable oil instead? Thanks!
This looks amazing – can’t wait to try it to share with some of my co-workers. I love using coconut oil in my baking….makes it the perfect texture. So happy to see some sweets again on your blog – my favourite!!
Made this today for our weekly dessert. There’s only two of us so I baked (2) in 8×8 pans. One for now. One unfrosted in the freezer for later. Just did taste sampling… Yummy! I did toast the coconut and added about a half cup of toasted pecans to the frosting. Very tasty! Thanks for a keeper recipe.
I made a pumpkin coconut bread years ago and was totally surprised by how much I liked the combination. I love that you took it one step further and spread coconut icing and shredded coconut over the top of this cake. I feel like it’s two seasons colliding–summer and fall. Which I also feels like what happens in September/October, so it’s completely appropriate!
I baked this cake this afternoon and my house smells so good! Delicious cake with fluffy cream cheese frosting, a definite win in my home!
I cooked this for my hubby and he loved it!!! Thank you so much!!!
Best Kitchen Utensil Must Have
So I may be the odd one but I can’t stand cream cheese frosting… could I sub the cream cheese for more butter?
Made this tonight for my family and it was A HIT. I didn’t have sweetened coconut, so I used unsweetened and also didn’t have coconut extract, so added in some extra vanilla and it was great! I’m sending the leftovers to the fire hall with my husband because I know i’ll eat WAY too much of it this week! Thanks Jessica XOXO
This looks delicious! I guess I can try to make this pumpkin coconut cake
This cake was so easy and tasty! Loved it!
Oh wow it looks so good, wish I could make it. Those cup sizes play havoc with baking a cake anywhere but the US. Cups are different sizes in other countries. Do you have any weight measurements? Are the recipes in your gorgeous looking book in weighs or cup measurements? I was going to buy it for a gift but ….
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Hi Jess! Do you think I can make this in 2 8 in. round pans instead? If so, have any idea on long to bake for? Thanks so much for continuously blowing my tastebud’s minds.
Loved this recipe. So easy and simple to prepare. The pumpkin cake came out delicious. Thanks for sharing.