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Pumpkin Coconut Cake with Coconut Cream Cheese Frosting

This pumpkin coconut cake is super tender and delicious and comes together quickly in a baking dish! It's spiced for the season and covered in a fluffy coconut cream cheese frosting. You can made it ahead of time for a crowd and it's a huge hit!
5 from 19 votes
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  • cups  all-purpose flour
  • 2/3 cup sweetened shredded coconut
  • teaspoons  baking powder
  • teaspoon  salt
  • 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.


cake slightly adapted from genius kitchen

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