Pumpkin. Pecan. Coconut. It might seem like an unlikely trio, but once you’ve tasted it, you’ll wonder why you never thought to put them together before. The pumpkin keeps things moist, while the coconut adds a tender chewiness that’s backed by the pecan’s nutty crunch. It makes for an easy sheet cake that’s unassuming but satisfying in every way, both sweet and subtly spiced.
If you’re not into the whole ‘pumpkin spice’ deal, we can promise that this cake is a departure from your typical pumpkin spice style dessert. It’s a little more nuanced, with a combination of flavors that’s almost unexpected but not so heavily spiced that the other seasonings drown out the pumpkin. Instead, the coconut plays off the pumpkin in texture and flavor beautifully.
And it’s not the type of cake that warrants a frosting. It’s flavorful enough that it just plain doesn’t need it, and it’s so easy to throw together that gussying it up with frosting just takes away from the beautiful simplicity of it. It’s a cake that’s easy to make and easy to serve, and so good that it makes you look good too.
Pumpkin Pecan Coconut Cake
- 2 cups all-purpose flour
- 2/3 cup shredded coconut
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1 (15 oz) can pumpkin puree
- 1 cup pecans, chopped
- Preheat oven to 350°F and lightly grease a 9x13-inch baking pan. Set aside.
- In a medium bowl, mix together the flour, coconut, baking powder and soda, salt, cinnamon, ginger, and nutmeg.
- In a separate large bowl, add eggs, oil, sugar, and pumpkin puree and beat with an electric mixer until well combined.
- Add dry ingredients to pumpkin mixture and beat on low until just combined. Stir in chopped nuts and spread batter in prepared pan.
- Bake until center has set and is no longer jiggly, 25-30 minutes. Slice and serve. Enjoy!
Adapted from How Sweet Eats.