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    Home » Popular » American Recipes

    August 3, 2023 American Recipes

    BEST Pumpkin Coconut Cake

    Jump to Recipe - Print Recipe

    Pumpkin Bundt Cake is super soft and filled with warm fall spices and the lovely addition of coconut. A great dessert idea for the holidays! Totally vegan and totally delicious!

    Jump To
    • Pumpkin Bundt Cake (Ciambella di Zucca e Cocco)
    • Why You Will Love This Pumpkin Coconut Cake
    • Substitutions/Variations for this ciambella alla zucca
    • Ingredients
    • How to toast coconut in the oven?
    • How to make a pumpkin coconut bundt cake
    • Instructions
    • Expert Tips
    • FAQ'S
    • More recipes like this:
    • Pumpkin Bundt Cake with Coconut

    Pumpkin Bundt Cake (Ciambella di Zucca e Cocco)

    I may have eaten one too many Heath bars on Halloween night. I can’t resist them. My kids have since safely hidden their candy stashes before I had a chance to sift through it.

    Earlier today I got lucky and found a tiny pack of Swedish Fish. My 2nd favorite Halloween candy.

    This cake is very easy to make. The trickiest part is toasting the coconut. You can’t get distracted and check your twitter or text your mom. No quick emails. Keep an eye on it and make sure it turns out this color. It could go from this perfectly toasted coconut to burnt coconut in a matter of minutes. If you love pumpkin, you have to try this pumpkin bread. For the bread lovers, this pumpkin challah bread is incredible!

    This is the kind of cake I like to bake on a rainy Sunday before Halloween. Spicy and full of pumpkin moistness. No need for any thick frosting. Better to save the sugary stuff for what was coming the day after Halloween.

    overhead image of pumpkin coconut bundt cake

    Why You Will Love This Pumpkin Coconut Cake

    1. Distinct Flavor: The unique combination of pumpkin and coconut gives this cake a distinctive, delectable flavor that stands out from typical desserts.
    2. Ease of Preparation: The recipe is designed to be straightforward and easy-to-follow, making it perfect for both novice bakers and seasoned pros.
    3. Vegan-friendly: This cake is completely vegan, which makes it a great choice for those following a plant-based diet or anyone looking to reduce their consumption of animal products.
    4. Perfect for Fall Celebrations: The warm spices and pumpkin theme make this cake an ideal dessert for autumn get-togethers and holiday celebrations.
    5. Deliciously Moist: Thanks to the pumpkin puree and coconut oil, this cake is incredibly moist and soft, ensuring every bite is a treat.
    6. Versatile: It can be enjoyed as a dessert, a snack with a cup of coffee, or even as a sweet treat for breakfast.
    7. Healthy-ish: Though it's a dessert, this cake is made with wholesome ingredients like flax meal, almond milk, and unsweetened shredded coconut.

    Substitutions/Variations for this ciambella alla zucca

    1. Gluten-Free Option: For a gluten-free version of this ciambella alla zucca, substitute regular flour with a gluten-free baking flour blend.
    2. Sugar Alternatives: You can replace organic sugar with other sweeteners such as agave nectar, maple syrup, or Stevia.
    3. Spice Variations: Feel free to play around with the spices. Nutmeg or cloves could add a different twist to the flavor profile.

    Every region in Italy has a different traditional recipe for it. Soft and moist in the middle, a ciambella is perfect for breakfast dipped in a hot cup of caffè latte. In the meantime, you must try this recipe. It is delicate and wonderful. Perfect the way we enjoyed it on another rainy afternoon.

    overhead image of slice of pumpkin bundt cake

    Like they say in Italy: non tutte le ciambelle riescono col buco.  You win some and you lose some. Not every thing comes out as planned.

    Ingredients

    1. All-Purpose Flour: It forms the base of this vegan pumpkin bundt cake, providing structure.
    2. Baking Powder & Baking Soda: These are leavening agents that help the cake rise.
    3. Salt: It enhances the flavors of the other ingredients.
    4. Ground Ginger & Ground Cinnamon: These spices add a warm, autumnal flavor to the cake.
    5. Coconut Oil: It adds moisture and a subtle coconut flavor.
    6. Organic Sugar: It sweetens the cake.
    7. Flax Meal: It acts as a vegan egg substitute, helping to bind the ingredients together.
    8. Lukewarm Water: It is used to activate the flax meal.
    9. Almond Milk: It adds moisture to the cake.
    10. Apple Cider Vinegar: It reacts with the baking soda to help the cake rise.
    11. Vanilla Extract: It adds depth of flavor.
    12. Pumpkin Puree: It adds moisture and a rich pumpkin flavor.
    13. Shredded Unsweetened Coconut: It adds texture and a burst of coconut flavor.

    How to toast coconut in the oven?

    Spread the shredded unsweetened coconut in an even layer over a large baking sheet and bake at 350°F for 5-8 minutes. Stop to stir every two minutes. Watch closely as it will burn quickly towards the end.

    It may take a full 8 minutes. I say 5 minutes because every oven is different. I have burned coconut by not checking on it for one extra minute and let me tell you, it smells awful and is so disappointing to throw out all the coconut. Baking mishaps do happen!

    We used unsweetened coconut to keep it less sweet. You could also use sweetened shredded coconut if that's all you have at home, but cake will come out sweeter.

    image of toasted coconut on baking tray

    My love for pumpkin in sweet or savory recipes is great. I will be sharing some super yummy links on a new post coming up soon…so hang tight for a PUMPKIN PARTY!

    In the meantime, you must try this delicious vegan pumpkin cake recipe.

    How to make a pumpkin coconut bundt cake

    Pumpkin Coconut Bundt Cake-Ciambella di Zucca e Cocco
    yields: approx 10 servings

    Instructions

    1. Preparation: Preheat the oven to 350 F. Grease and flour a Bundt cake pan.
    2. Toast the Coconut: Spread shredded sweetened coconut on a baking sheet and bake until lightly toasted. Stir the coconut around or else it will toast unevenly. Takes about 5-8 minutes to toast. Watch closely as it will burn quickly towards the end. When lightly toasted, set the coconut aside.
    3. Prepare the Milk Mixture: In a small bowl, add the almond milk and apple cider vinegar. Let sit for a minute.
    4. Mix Dry Ingredients: In a medium-sized bowl, combine flour, baking powder, baking soda, salt, ginger, and cinnamon.
    5. Prepare the Sugar-Oil Mixture: In a separate bowl, whisk together the oil and sugar together until fluffy.
    6. Prepare the Flax Mixture: In another bowl, combine flax meal and lukewarm water. Stir and let it sit for a minute.
    7. Combine Mixtures: Gradually add the dry ingredient mixture, flax mixture, and milk mixture to the sugar-oil mixture. Stir until well combined.
    8. Add the Remaining Ingredients: Stir in the vanilla extract, pumpkin puree, and toasted coconut until well incorporated.
    9. Transfer to Pan: Pour the batter into the prepared Bundt pan.
    10. Bake: Place in the oven and bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    11. Cool and Serve: Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer the cake onto a wire rack to cool completely. Slice and serve. Enjoy your scrumptious Pumpkin Coconut Bundt Cake!

    Expert Tips

    1. Pan Preparation: Make sure to grease and flour your Bundt pan thoroughly to prevent the cake from sticking.
    2. Check for Doneness: To check if your cake is done, insert a toothpick or skewer into the middle of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.
    3. Cooling Time: Allow the cake to cool completely before slicing to prevent it from falling apart.

    FAQ'S

    Can I freeze this cake?

    Yes, this cake freezes well. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months.

    Can I use fresh pumpkin instead of canned pumpkin puree?

    Yes, you can use fresh pumpkin. However, you will need to cook, puree and strain it first to remove excess water.

    Can I use a different type of oil instead of coconut oil?

    You can use vegetable oil or olive oil as a substitute, but it may slightly alter the flavor of the cake.

    What can I use as a substitute for flax meal?

    Chia seeds can act as a substitute for flax meal. They also serve as a good binding agent in vegan recipes.

    Does Pumpkin Coconut Bundt Cake need to be refrigerated?

    Yes, it's recommended to refrigerate the Pumpkin Coconut Bundt Cake if it will not be served immediately or within a day. Storing it in the refrigerator will help to maintain its freshness and extend its shelf life. Make sure to cover it well to prevent it from drying out. When you're ready to serve, just bring it to room temperature for the best flavor and texture.

    updated from Nov 2011 in October 2023

    More recipes like this:

    • Easy Italian Vegan Apple Cake
    • Best Vegan Pumpkin Pie Recipe
    • Easy Pumpkin Vegan Bread Recipe
    • Apple cider mimosas
    • Amaretti almond pumpkin pie
    • Gnocchi con Patate e Zucca con Ragu' alla Bolognese (Potato and Butternut Squash Gnocchi with Bolognese Sauce)
    • Pumpkin Spice Latte

    Did you make this? Please RATE THE RECIPE below:)

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    Pumpkin Bundt Cake with Coconut

    Pumpkin Coconut Bundt Cake is super soft and filled with warm fall spices and the lovely addition of coconut. A great dessert idea for the holidays!
    Prep Time10 minutes mins
    Cook Time55 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Bundt Cake, coconut, pumpkin, vegan
    Calories: 5004kcal
    Author: Lora

    Equipment

    • bundt pan

    Ingredients

    • 3 1/2 cups all purpose flour
    • 4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 tablespoon ground ginger
    • 2 teaspoons ground cinnamon
    • 1 cup coconut oil or another mild flavored oil
    • 1 cup organic sugar
    • 4 tbsp. flax meal
    • 1/2 cup lukewarm water
    • 1 cup coconut milk or almond milk
    • 1 tablespoon apple cider vinegar
    • 2 tsps. vanilla extract
    • 1 15 oz. can pumpkin puree NOT pumpkin pie filling
    • 1 cup shredded unsweetened coconut

    Instructions

    • Preheat the oven to 350 F. Grease and flour a Bundt cake pan. Or spray the pan with baking spray (my preferred method).
    • Spread shredded sweetened coconut on a baking sheet and bake until lightly toasted. Stir the coconut around or else it will toast too much on one side. Takes about 5-8 minutes to toast. Watch closely as it will burn quickly towards the end. When lightly toasted, set the coconut aside.
    • In a small bowl, add the almond milk (or regular milk)and apple cider vinegar. Let sit a minute. In a medium sized bowl, combine flour, baking powder, baking soda, salt, ginger, and cinnamon.
    • In a separate bowl, whisk together the oil and sugar together until fluffy.
    • Mix flax meal and water, let sit for one minute. Slowly add the flax seed mixture to the oil mixture. Whisk in the vanilla and and almond milk. Stir in the pumpkin puree.
    • Add the flour mixture 1/2 cup at a time to the wet ingredients. Stir well after each addition and scrape down the sides of the bowl while mixing.
    • Pour batter into prepared cake pan and bake for about an hour or until wooden skewer inserted in the middle comes out clean.
    • After cake has cooled for about 1/2 an hour, turn it out of the pan and dig in! Dust with confectioner's sugar and any leftover toasted coconut before serving (optional).

    Nutrition Disclaimer

    Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

    Nutrition

    Calories: 5004kcal | Carbohydrates: 430g | Protein: 73g | Fat: 355g | Saturated Fat: 279g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 23g | Sodium: 5232mg | Potassium: 2998mg | Fiber: 59g | Sugar: 25g | Vitamin A: 70606IU | Vitamin C: 23mg | Calcium: 1391mg | Iron: 44mg
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Sheet Pan Eggplant and Tomato Bake
    Vegan Peach Polenta Cake »

    Reader Interactions

    Comments

    1. Yummy Mummy says

      November 03, 2011 at 4:08 am

      Oh the coconut in here looks delicious!

      Reply
    2. Dionne Baldwin says

      November 03, 2011 at 4:40 am

      Can I nick-name this pumpkin love cake? It looks so delicious and sweet and moist! I love that it's vegan! I swore I'd never convert but you're making it seem so easy...

      I hope you've had a great week so far!

      Reply
    3. Baker Street says

      November 03, 2011 at 6:19 am

      Moist and delicious! Beautifully paired with coconut. I love bundt cakes and this one i'll surely make 🙂

      Reply
    4. Carolyn says

      November 03, 2011 at 11:44 am

      Oh my gosh, I love this one. I bet the pumpkin and the coconut go so well together.

      Reply
    5. Curt says

      November 03, 2011 at 12:48 pm

      Wow, that really looks good. I love coconut in cakes.

      Reply
    6. foodwanderings says

      November 03, 2011 at 2:18 pm

      Gorgeous! Love all the ingredients in it! I do not like pumpkin desserts and now you made me like it. lol. Seems like it has been rainy lately in Florida so cranking up the oven makes perfect sense! 🙂 Again you made vegan look attractive!

      Reply
    7. Roxana GreenGirl says

      November 03, 2011 at 2:25 pm

      I love love this cake! The pumpkin and coconut go so well together!

      Reply
    8. Claudia says

      November 03, 2011 at 2:50 pm

      It's an autumn beauty - and the coconut just gives it whimsy. We have too many snicker bars leftover... uh oh.

      Reply
    9. Feast on the Cheap says

      November 03, 2011 at 4:28 pm

      Loving all the pumpkin concoctions! Just whipped up a Chocolate-Pumpkin Bundt cake

      Reply
    10. Emily says

      November 03, 2011 at 4:38 pm

      Two of my favorite ingredients. Looks wonderful!

      Reply
    11. Priyanka says

      November 03, 2011 at 5:34 pm

      Great combination of flavor...Sounds perfect 🙂

      Reply
    12. Paula says

      November 03, 2011 at 5:37 pm

      You can really see how moist this bundt cake is and the toasted coconut makes for a delightful addition.

      Reply
    13. Kelly | Eat Yourself Skinny says

      November 03, 2011 at 5:55 pm

      What a gorgeous cake, this looks so delicious!! 🙂

      Reply
    14. Anonymous says

      November 03, 2011 at 6:55 pm

      Pumpkin and toasted coconut ... what an interesting combination. I will definitely have to give this a try.

      Reply
    15. Barbara | Creative Culinary says

      November 03, 2011 at 7:37 pm

      As my oldest daughter might say? 'Yummers' - and I would have to agree!

      Reply
    16. Jen @ My Kitchen Addiction says

      November 03, 2011 at 11:34 pm

      I love the combination of pumpkin and coconut... Yum! What a lovely cake!

      Reply
    17. kita says

      November 04, 2011 at 2:03 am

      Um, I would like a slice of this for breakfast, please. I'm sure the post office would understand. Well, you would probably have to send lots of slices so it could make it back to me with at least one bite for me to taste!

      Reply
    18. Amy says

      November 04, 2011 at 2:35 am

      I agree, no need for frosting on this deliciousness! I love that you have combined coconut and pumpkin spice! I would have never thought to marry the two flavors, but I can see how it would work. I'll bet it was gone very quickly ;)!

      Reply
    19. Cookin' Canuck says

      November 04, 2011 at 2:56 am

      I can't tell you how many times I've scorched coconut - too much multi-tasking! This cake looks gloriously moist and full of autumn flavors.

      Reply
    20. Baking Serendipity says

      November 04, 2011 at 3:17 am

      I love this! I've only toasted coconut a few times, but am always guilty of getting distracted. It's worth the extra attention in this cake...yum 🙂

      Reply
    21. Farmgirl Gourmet says

      November 04, 2011 at 3:29 am

      Great recipe Lora. Bundt cakes are my all time favorites. Looks fantastic.

      xoxo
      Heather

      Reply
    22. A Thought For Food says

      November 04, 2011 at 11:56 am

      That looks marvelous, Lora! The balance of flavors and textures (I adore coconut in cakes) is wonderful.

      Reply
    23. Sandra says

      November 04, 2011 at 7:00 pm

      Oh Lora, this look absolutely fantastic..what a great combination, and photos are so tempting!
      Thank you for sharing and have a amazing weekend!

      Reply
    24. Grubarazzi says

      November 04, 2011 at 7:04 pm

      As moist as it is beautiful. pretty as a picture!

      Reply
    25. Happy When Not Hungry says

      November 04, 2011 at 7:30 pm

      Wow this looks beautiful! I've never made Ciambella before but I def want to try now. Yum!

      Reply
    26. Lizzy says

      November 04, 2011 at 9:00 pm

      It's times like these when I truly wish my family liked coconut! I could probably eat the whole cake myself, but that probably not be in my best interest 🙂 Fabulous dessert, Lora!

      Reply
    27. SKIP TO MALOU says

      November 05, 2011 at 3:13 am

      Coconut is like a magic word for me, anything with it, is a must love. Never had Ciambella but I love learning new recipes especially if they are sweet hihhi!
      malou

      Reply
    28. Jamie says

      November 05, 2011 at 2:57 pm

      Mmmm we ate a ciambella in Italy last weekend (has it already been a week???) but yours looks so much more delicious, moister and I love pumpkin cakes! Perfect! And I love that expression... gotta use it now.

      Reply
    29. Anonymous says

      November 05, 2011 at 8:18 pm

      With coconut? love the idea! Sounds delicious!!

      Hugs

      Reply
    30. scrambledhenfruit says

      November 06, 2011 at 1:49 am

      Your cake looks so moist and delicious! But how could it not be delicious, so full of pumpkin, spices and coconut? I wish I had a slice right now. 🙂

      Reply
    31. Rosita Vargas says

      November 06, 2011 at 2:49 am

      Una belleza exquisita me encanta ,luce esponjoso y húmedo,abrazos grandes hugs,hugs.

      Reply
    32. Mike says

      November 06, 2011 at 11:10 am

      Looks lovely and moist!! I haven't made a bundt cake in awhile now. I will have to try this recipe out! 🙂

      Reply
    33. twistedkitchen says

      November 06, 2011 at 7:19 pm

      That looks heavenly!

      Reply
    34. Mari @ Mari's Cakes says

      November 06, 2011 at 10:48 pm

      Beautiful!

      Hugs

      Reply
    35. Magic of Spice says

      November 07, 2011 at 12:10 am

      Looks wonderfully moist and delicious...love the toasted coconut 🙂

      Reply
    36. Peggy says

      November 07, 2011 at 9:30 pm

      What a beautiful cake!

      Reply
    37. Maris says

      November 10, 2011 at 2:38 am

      I've said it before and this won't be the last, but I LOVE PUMPKIN.

      Reply
    38. SamCyn says

      November 15, 2011 at 3:11 pm

      This sounds sooooo good! I've got to try for sure.

      Reply
    39. Sue/the view from great island says

      November 15, 2011 at 3:40 pm

      This is great, the cake looks so moist, and I've never thought of pairing pumpkin with coconut, but it sounds perfect.

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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