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    Home » Popular » American Recipes

    November 3, 2011 American Recipes

    Pumpkin Coconut Bundt Cake-Ciambella di Zucca e Cocco

    Jump to Recipe - Print Recipe

    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! Totally vegan and totally delicious!

    overhead image of pumpkin coconut bundt cake
    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.

    Pumpkin Coconut 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!

    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.

    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

    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 almond milk (or coconut 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
    Directions:
    Preheat the oven to 350 F. Grease and flour a Bundt cake pan.
    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! Smile
    Hope you try this recipe and that you’re having a wonderful week! Thanks for stopping by.

    slightly updated from Nov 2011

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    Pumpkin Coconut Bundt Cake-Ciambella di Zucca e Cocco

    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 mins
    Cook Time55 mins
    Course: Dessert
    Cuisine: American
    Keyword: Bundt Cake, coconut, pumpkin, vegan
    Author: Lora

    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).
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Crostata Autunnale-Autumn Crostata
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    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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    lora and gabby

    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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