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! Totally vegan and totally delicious!

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.

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.

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)

After cake has cooled for about 1/2 an hour, turn it out of the pan and dig in!

slightly updated from Nov 2011

Print Recipe Pin Recipe Rate this Recipe

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!