What makes this coconut pumpkin cake recipe so moist?

Using pumpkin puree and full-fat coconut milk ensures a moist coconut pumpkin cake. Coconut oil or butter adds richness, while careful folding of ingredients prevents a dense texture, creating a soft, tender pumpkin coconut dessert.

Can I make this recipe into pumpkin coconut bars or cookies?

Yes! This coconut pumpkin cake recipe easily transforms into pumpkin coconut bars or coconut pumpkin cookies. The flavors remain the same, with moist pumpkin and subtle coconut flavor throughout.

Is this coconut pumpkin cake recipe healthy?

You can make a healthy coconut pumpkin cake by using whole wheat flour, reducing sugar, and keeping coconut milk and oil in moderate amounts. It still delivers the warm spices and moist texture of a classic pumpkin coconut dessert.

Can I use canned pumpkin for this coconut pumpkin cake?

Absolutely. Canned pumpkin puree works perfectly in this coconut pumpkin cake recipe, keeping the dessert moist while providing the signature pumpkin flavor needed for pumpkin coconut bars, pie, or a classic cake.

Coconut Pumpkin Cake Recipe – Moist & Easy Dessert 2025

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.

Ingredients

Scale

🛒 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

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