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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


  • 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


  • 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).