Pumpkin Coconut Cake
Total time: 
Serves: 18-24
A moist, lightly spiced pumpkin cake with the surprise of coconut throughout both the cake and the frosting!
  • 2 cups all-purpose flour
  • ⅔ cup shredded coconut
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cardamom
  • ¼ teaspoon allspice
  • 4 large eggs
  • ¾ cup coconut oil, melted
  • ½ cup sugar
  • ½ cup loosely packed brown sugar
  • 1 15-ounce can pumpkin puree (approx 2 cups)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon coconut extract
  • ½ cup butter, softened to room temperature
  • 4 cups icing sugar (confectioner's sugar)
  • 2-3 Tbsp milk
  • ⅛ teaspoon coconut extract
  • ½ tsp vanilla extract
  • ½ cup shredded coconut
  1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with nonstick spray.
  2. In a medium bowl, whisk together the flour, coconut, baking powder, salt, soda, cinnamon, ginger, cardamom and allspice.
  3. In a larger bowl, whisk together eggs, melted coconut oil, extracts, sugars and pumpkin puree until smooth and combined.
  4. Add the dry ingredients to the wet ingredients and mix until they are just combined, being careful not to overmix. Spread batter evenly in the greased pan. Bake for 25 to 30 minutes, or until a tester comes out clean from the center. Let cool completely before frosting.
  5. FROSTING: Beat butter with 1 cup of icing sugar for 30 seconds. Add remaining icing sugar, 2 Tbsp milk, and coconut and vanilla extracts. Beat until smooth, adding more milk a Tablespoon at a time, if needed, to achieve good spreading consistency. Either stir in the shredded coconut before frosting or sprinkle it on top of the frosting as a garnish.
  6. Store in the fridge or at cool room temperature for up to 5 days.
Recipe by Hidden Ponies at https://hiddenponies.com/2018/10/pumpkin-coconut-cake/