It’s possible that people have been on the pumpkin/coconut bandwagon for a while now, but it’s a new one for us. That being said, it’s a fantastic combination that we should have been whipping up ages ago! The pumpkin lends sweetness to this cake without being overpowering and the addition of sweetened and unsweetened coconut makes this duo a winning pair. Whether or not you’ve dipped your toes in the (coconut) water, this is certainly a recipe you’ll want to try!
Coconut Pumpkin Cake
(Yields 1 cake)
- 1 (15 oz) can pumpkin puree
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup shredded coconut
- 1 cup coconut oil (or oil or butter)
- 1/2 cup brown sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 6-8 tablespoons butter, melted
- 1/2 cup sweetened coconut flakes
- 1/3 cup brown sugar
- 1/4 cup evaporated milk
- Grease a 9-inch spring form pan (a rectangular baking dish is also fine) and preheat the oven to 350º F.
- In a large bowl, mix the pumpkin, sugars, coconut oil and eggs together.
- Mix in all other “Cake” ingredients and beat until well combined.
- Pour into baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cake should be springy to the touch.
- While the cake is baking, mix all “Topping” ingredients in a small bowl.
- When cake is just about finished, remove from oven and evenly pour on the topping. Then place under broiler for 2-3 minutes, or until the topping is bubble and golden.
- Remove and enjoy.
Recipe adapted from Don’t Forget the CrumbsSKM: below-content placeholder