Pumpkin Coconut Cake

Course: Dessert

Cuisine: North American, Thanksgiving

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: slices

Calories: 229kcal

Author: Lord Byron's Kitchen

Super moist, and deliciously pumpkin flavoured, this Pumpkin Coconut Cake is a perfect dessert for the cooler months ahead. Pair this cake with your favourite hot beverage for a delightful chilly afternoon indulgence!

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Ingredients

For the Cake:

2 cups pumpkin puree, 540 ml
2 cups sugar
1 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
2 tablespoons pumpkin spice blend
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsweetened desiccated coconut

Instructions

For the Cake:

Preheat your oven to 350 degrees F
Lightly grease a bundt pan with non-stick cooking spray. Set aside.
In a large bowl, add the pumpkin puree, eggs, sugar, oil, and vanilla. Using a mixer, beat until well combined - about 3 minutes.
Add the flour, baking powder, baking soda, and salt. Mix into the pumpkin mixture until well combined.
Lastly, use a rubber spatula to fold in the coconut.
Pour the batter into prepared bundt pan. Do not fill the bundt pan more than 3/4 full! (If you have leftover batter, you can use it to make muffins. Transfer the leftover batter to greased muffin tins, again, no more than 3/4 full and bake for 15-18 minutes or until a toothpick pushed into the center comes out clean.)
Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. (No more than 35 minutes depending on each individual oven.)
Allow cake to cool for 20 minutes before turning out onto a wire cooling rack to continue cooling.

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