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Last fall, I found myself in the kitchen surrounded by pumpkins and a bag of shredded coconut, remembering my grandmother’s cozy autumn desserts. That’s when the idea for this coconut pumpkin cake was born. Quick, easy, and family-friendly, it blends the warm spices of pumpkin with the creamy richness of coconut milk. Perfect for busy weeknights or special occasions, this moist coconut pumpkin cake is a dessert everyone will love.

Why You’ll Love This Recipe

This coconut pumpkin cake recipe is a fall favorite that perfectly balances the rich flavors of pumpkin and the tropical creaminess of coconut milk. Whether you’re looking for a quick and easy coconut pumpkin cake with coconut milk or a moist coconut pumpkin cake that melts in your mouth, this dessert delivers every time. It’s versatile enough to become pumpkin coconut bars, a pumpkin coconut pie, or even coconut pumpkin cookies. Perfect for family gatherings, holidays, or a simple weeknight treat, this easy coconut pumpkin cake is both comforting and crowd-pleasing. For those seeking healthier options, this healthy coconut pumpkin cake maintains all the flavor without being overly sweet. From classic old fashioned pumpkin cake lovers to anyone craving a pumpkin dream cake, this recipe satisfies every pumpkin coconut dessert craving. The combination of shredded coconut, warm spices, and pumpkin puree creates a luscious texture and aroma, making this coconut pumpkin cake recipe a must-have in your dessert repertoire. Easy to make, customizable, and utterly delicious, it’s sure to become a fall staple in your kitchen.

Ingredients for This Recipe

This coconut pumpkin cake recipe brings together simple, wholesome ingredients that create a moist and flavorful pumpkin coconut dessert. The combination of pumpkin puree and coconut milk forms a creamy base, while coconut oil or butter adds richness and tenderness. Warm spices like cinnamon, nutmeg, and cloves enhance the autumnal flavor, and shredded coconut adds texture and a subtle tropical touch. The cake is sweetened with both granulated and brown sugar for depth, and eggs and vanilla provide structure and aroma. The frosting combines cream cheese and butter with coconut milk for a smooth, luscious topping, while optional toasted coconut adds a finishing touch. Whether you’re making a classic coconut pumpkin cake with coconut milk or a variation like pumpkin coconut bars or pumpkin coconut cookies, these ingredients ensure every bite is a comforting, crowd-pleasing treat. This easy coconut pumpkin cake is perfect for family gatherings, holidays, or anytime you crave a pumpkin coconut dessert that’s moist, flavorful, and utterly satisfying.

🛒 Ingredients (for one 9-inch round cake)

For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup coconut oil (or melted butter)
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 tsp vanilla extract
1 cup pumpkin puree
¾ cup coconut milk
½ cup shredded unsweetened coconut

For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp coconut milk (to adjust consistency)
Optional: toasted shredded coconut for topping

How to Make This Recipe

Making this coconut pumpkin cake recipe is simple and rewarding, resulting in a moist coconut pumpkin dessert that everyone will love. Start by combining your dry ingredients, including flour, baking powder, and warm spices, to create a flavorful base for this pumpkin coconut dessert. The wet ingredients—pumpkin puree, coconut milk, eggs, and coconut oil—bring moisture and richness, ensuring a soft and tender texture. Gently fold in shredded coconut for added flavor and texture. Bake until golden and fragrant, then prepare the cream cheese frosting with coconut milk for a luscious topping. Whether serving as a classic coconut pumpkin cake with coconut milk, transforming it into pumpkin coconut bars, or trying pumpkin coconut cookies, this recipe delivers a moist coconut pumpkin cake perfect for any occasion.

🛒 Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat coconut oil and sugars until creamy. Add eggs one at a time, then vanilla extract.
4. Mix in pumpkin puree and coconut milk until smooth. Gradually fold in dry ingredients and shredded coconut.
5. Pour batter into prepared pan and bake 35–40 minutes, or until a toothpick comes out clean. Cool completely.
6. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and coconut milk until creamy.
7. Frost the cooled cake evenly and sprinkle with toasted coconut if desired.
8. Serve as a moist coconut pumpkin cake, or slice into pumpkin coconut bars or pumpkin coconut cookies for variation.

Expert Cooking Tips

To make the ultimate coconut pumpkin cake recipe, focus on ingredient quality and technique. Using full-fat coconut milk ensures your pumpkin coconut dessert stays moist and flavorful, while fresh pumpkin puree adds natural sweetness and richness. Be careful not to overmix the batter, as this keeps the cake tender and prevents it from becoming dense. Toasted shredded coconut enhances the texture and intensifies the coconut flavor. For variations, you can transform this moist coconut pumpkin cake into pumpkin coconut bars or even pumpkin coconut cookies. Choosing the right combination of spices—cinnamon, nutmeg, and cloves—elevates this pumpkin coconut milk dessert into a comforting, aromatic treat that’s perfect for family gatherings or holiday celebrations. Whether making a classic coconut pumpkin cake with coconut milk or experimenting with creative twists, these expert tips guarantee a flavorful and satisfying dessert every time.

💡 Expert Tips:

• Use full-fat coconut milk for maximum moisture and flavor in your coconut pumpkin cake.
• Fold dry ingredients gently to keep the cake tender and soft.
• Toast shredded coconut to enhance the texture and boost the coconut flavor.
• Fresh pumpkin puree delivers better flavor than canned alternatives.
• Adjust spices like cinnamon, nutmeg, and cloves to create a perfect pumpkin coconut dessert.
• For variation, slice into pumpkin coconut bars or try pumpkin coconut cookies.
• Make frosting creamy with a few tablespoons of coconut milk for a luscious topping.
• Bake until a toothpick comes out clean to ensure a moist coconut pumpkin cake.

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This coconut pumpkin cake recipe is a must-try for anyone who loves pumpkin coconut desserts. Moist, flavorful, and versatile, it works perfectly as a classic coconut pumpkin cake with coconut milk, pumpkin coconut bars, or even coconut pumpkin cookies. With simple ingredients like pumpkin puree, coconut milk, and warm spices, it’s easy to make and perfect for family gatherings, holidays, or cozy weeknight treats. Whether you prefer a healthy coconut pumpkin cake or a rich, indulgent version, this recipe delivers a comforting, crowd-pleasing dessert every time.

Coconut Pumpkin Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A moist, spiced pumpkin cake enriched with coconut milk and shredded coconut. Perfect for fall or holiday desserts, this cake is soft, flavorful, and topped with a creamy coconut frosting or glaze for extra indulgence.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ½ cup coconut oil (or melted butter)

• 1 cup granulated sugar

• ½ cup brown sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup pumpkin puree

• ¾ cup coconut milk

• ½ cup shredded unsweetened coconut

For the Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 2–3 tbsp coconut milk (to adjust consistency)

• Optional: toasted shredded coconut for topping

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Instructions

📝 Instructions:

Step 1: Prepare the Cake
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In a large bowl, beat coconut oil and sugars until creamy. Add eggs one at a time, then vanilla.
Mix in pumpkin puree and coconut milk until smooth. Gradually fold in dry ingredients and shredded coconut.
Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely.

Step 2: Make the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Thin with coconut milk until desired consistency is reached.

Step 3: Assemble
Frost the cooled cake evenly. Sprinkle toasted coconut on top for garnish.

Notes

• • Moisture Tip: Use full-fat coconut milk for a richer texture.

  • Make Ahead: Cake can be baked a day in advance; frost just before serving.

  • Variation: Turn into cupcakes or layers for a mini version.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Fall Cake
• Method: Baked / Frosted
• Cuisine: American