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Coconut Pumpkin Bundt Cake with Coconut Caramel

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It’s the flavor of fall in this coconut pumpkin bundt cake drizzled with coconut caramel. This oil-based cake enriched with pumpkin puree, pumpkin spice, and coconut cream is moist, light, and airy.

A pumpkin bundt cake on a cake stand.
Coconut Pumpkin Bundt with Coconut Caramel

Don’t you just love this time of the year? The weather is so gorgeous we’ve been having some fun entertaining with friends. I made this cake to take with me to a friends’ place this week and it was such a hit! Especially, the coconut caramel. I promise them to post the recipe as soon as I get home. One of the ladies wanted to make it for her family’s Thanksgiving dinner as her parents from the US are coming to visit here.

I love pumpkins so at this time of the year I take one of my pumpkin recipes with me anywhere I visit. Often people will enjoy it and not even realize it has pumpkin puree in there.

About this cake

Everything about this cake says, ‘fall’. The colors, the taste, the flavors!! I love pumpkin, and this time of the year, it’s anything pumpkin puree and spice for me.

The recipe is simple and easy using oil instead of butter. This gives us a light and airy sponge that soaks up all that wonderful caramel.

You can make this a coconut pumpkin cake or replace the coconut cream with sour cream to make a pumpkin bundt cake as I did with my chocolate chip pumpkin cake.

Unlike the classic caramel, made with milk. I used coconut cream for this recipe and the flavor was out of this world. If you’ve never tried coconut caramel you are in for a treat.

You can, of course, eat it on its own but I highly recommend this some glaze as it really is wonderfully light and moist.

A slice of pumpkin bundt cake on a plate.
Coconut Pumpkin Bundt with Coconut Caramel

Ingredients and substitutes

  • Coconut cream – The only coconut flavor you have here is this coconut cream. I use thick coconut cream from the can.
    In fact, I do not shake the can when removing it from the pantry. So, the liquid that’s at the bottom stays undisturbed. When I open the can, I get this thick luscious coconut cream. But, regular coconut cream, works just as well.
  • Pumpkin puree – I have used homemade pumpkin puree for this recipe but canned works just as well
  • Brown sugar – You can use white sugar as well, but the molasses in the brown sugar enhances the caramel flavor. I highly recommend light brown sugar to still get a nice pale color for the cake
  • Pumpkin spice – As always I’m using my homemade pumpkin spice but you can grab one a the store too.
  • Oil – I prefer to use oil in this batter as I think it really keeps the cake very moist and light. I highly recommend flavorless cooking oil.
A pumpkin bundt cake on a cake stand.
Coconut Pumpkin Bundt with Coconut Caramel

Step by step instructions

Cake

  • Preheat the oven at 160 C / 320 F.
  • Grease and dust with flour a 6-inch bundt pan for baking
    Tip – you can also use 2 x 6-inch round pans to make this a layer cake.
  • In a bowl combine flour with baking powder, baking soda, salt, and spice.
  • In the bowl of a stand mixer with the whisk attachment, whip eggs with sugar until light and foamy – ribbon stage.
    Tip – start by whipping the eggs first for a minute then gradually add the sugar. This will ensure you get a nice volume for your cake.
  • Next, gradually add the oil, followed by the coconut cream.
  • Then, add the pumpkin puree and vanilla extract.
  • Finally, add the flour mixture and mix until just combined.
    Tip – never overmix a cake batter once you add flour to prevent the formation of gluten.
  • Pour batter into your prepared bundt pan or cake pans.
  • Bake for 45 to 50 minutes or until a skewer inserted in the center comes out clean.
  • Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
    Tip – Cut the dome off the cake to ensure it is straight before you glaze it.
Combine dry ingredients for the pumpkin cake
How to make a jewish new year cake Rosh Hashanah with honey
How to make a jewish new year cake Rosh Hashanah with honey
How to make a jewish new year cake Rosh Hashanah with honey

Caramel

  • Place the sugar and water in a deep heavy-bottom saucepan over medium heat.
  • As the sugar starts melting shake the pan just enough to mix and prevent burning.
    Tip – you want to avoid sugar crystals so keep the shaking to just when necessary.
  • When the sugar starts to caramelize – reduce heat and let it come slowly to a deep amber color.
    Tip – reducing the heat will prevent the sugar from burning.
  • Add the coconut cream being very careful as the caramel will rise and be very steamy. Let the bubbles settle.
  • Then, add butter and stir slowly with a heatproof spatula.
  • Remove from heat and add the pumpkin spice and vanilla extract.
  • Let the caramel cool for a few hours until it is a thick pouring consistency.
    Tip – I highly recommend making the caramel a day in advance if you want to use it immediately on the cake.
Add the pumpkin puree into the cake batter
Make a delicious coconut pumpkin cake with coconut caramel to celebrate the season of all this Thanksgiving.
Make a delicious coconut pumpkin cake with coconut caramel to celebrate the season of all this Thanksgiving.
Make a delicious coconut pumpkin cake with coconut caramel to celebrate the season of all this Thanksgiving.

Glaze

  • Pour the caramel over the cooled cake making sure to cover the top completely. Serve any extra along with the cake.
    Tip – if the caramel is too thick, heat in the microwave for just 10 seconds at a time until it is a thick pouring consistency.
  • I sprinkled some desiccated coconut over the cake for garnish.
A pumpkin bundt cake on a cake stand.
Coconut Pumpkin Bundt with Coconut Caramel

Frequently asked questions

How long will this cake keep?

This cake will keep at room temperature for 2 days and in the fridge for up to a week. Make sure to keep leftover cake wrapped well in the fridge to prevent drying out.

Can you freeze this bundt cake?

Yes, this cake freezes beautifully without the glaze for a month or more. The condensation makes the glaze quite messy.

What other glazes can I use for this pumpkin bundt cake?

Try caramel sauce, butterscotch sauce, white chocolate ganache, or even a cream cheese frosting.

Can I add chocolate chips to this pumpkin bundt cake?

Absolutely, you can add 1/2 cup chocolate chips to the cake as we did in our chocolate chip pumpkin cake.

Can I use butter instead of oil for this cake?

No, this cake works better with oil but you can use this pumpkin cake or this pumpkin spice cake. Both are butter-based and absolutely delicious. You can bake them in a bundt pan as suggested in the recipe notes

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A pumpkin bundt cake on a cake stand.

Coconut Pumpkin Bundt Cake

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Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Calories: 166kcal
Adjust Servings Here: 12 Servings

Description

It's the flavor of fall in this coconut pumpkin bundt cake drizzled with coconut caramel. This oil-based cake enriched with pumpkin puree, pumpkin spice, and coconut cream is moist, light, and airy

Ingredients 

For the cake

For the caramel

Follow Veena Azmanov on Pinterest

Instructions

Cake

  • Preheat the oven at 160 C / 320 F
  • Grease and dust with flour a 6-inch bundt pan for baking
    Tip – you can also use 2 x 6-inch round pans to make this a layer cake.
  • In a bowl combine flour with baking powder, baking soda, salt, and spices.
  • In the bowl of a stand mixer with the whisk attachment, whip eggs with sugar until light and foamy – ribbon stage
    Tip – start by whipping the eggs first for a minute then gradually add the sugar. This will ensure you get a nice volume for your cake.
  • Next, gradually add the oil, followed by the coconut cream
  • Then add the pumpkin puree and vanilla extract.
  • Finally, add the flour mixture and mix until just combined
    Tip – never overmix a cake batter once you add flour to prevent the formation of gluten.
  • Pour batter into your prepared bundt pan or cake pans
  • Bake for 45 to 50 minutes or until a skewer inserted in the center comes out clean.
  • Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
    Tip – Cut the dome off the cake to ensure it is straight before you glaze it.

Caramel

  • Place the sugar and water in a deep heavy-bottom saucepan over medium heat
  • As the sugar starts melting shake the pan just enough to mix and prevent burning.
    Tip – you want to avoid sugar crystals so keep the shaking to just when necessary
  • When the sugar starts to caramelize – reduce heat and let it come slowly to a deep amber color.
    Tip – reducing the heat will prevent the sugar from burning.
  • Add the coconut cream being very careful as the caramel will rise and be very steamy. Let the bubbles settle
  • Then, add butter and stir slowly with a heatproof spatula
  • Remove from heat and add the pumpkin spice and vanilla extract
  • Let the caramel cool for a few hours until it is a thick pouring consistency.
    Tip – I highly recommend making the caramel a day in advance if you want to use it immediately on the cake.

Glaze

  • Pour the caramel over the cooled cake making sure to cover the top completely. Serve any extra along with the cake.
    Tip – if the caramel is too thick, heat in the microwave for just 10 seconds at a time until it is a thick pouring consistency.
  • I sprinkled some desiccated coconut over the cake for garnish.

Recipe Notes & Tips

 
  • Use fine-grain sugars when preparing cake batters so it dissolves easily.
  • Make sure the pumpkin spice is fresh. Spices kept for too long loose flavor. I make a fresh batch of homemade pumpkin spice every year.
  • Use flavorless oil for cakes so it does not overpower the flavor in the cake. 
  • Grease and line bundt pans wells. Nothing is worst than to have a delicious cake stuck in the bundt
  • Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake and you won’t have a pretty thick coverage. 
  • Serve any leftover glaze alongside the cake. People do love extra glaze.

Other pans suggestions

If you don’t want to make a layer cake like this. you can
  • You can also bake this in a 7 x 7-inch square cake pan
  • Double this recipe to make a  9 x 13 sheet pan – a pumpkin sheet Cake.
  • This cake will make 2 x 6-inch layer cake
  • And these can also be baked into 24 beautiful pumpkin cupcakes

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 166kcalCarbohydrates: 15.3gProtein: 2.6gFat: 11.1gSaturated Fat: 3.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 18mgSodium: 24mgPotassium: 0mgFiber: 0.9gSugar: 8.2gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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45 Comments

  1. I don’t know what happened to my original question, but can this be made in a 12c bundt pan? I would like to make this and all I have is a 12c bundt pan

    1. Yes, you can -, But you will need to 3X this recipe – this one is a small 6-inch bundt cake.

      1. Gina DeMarco says:

        Thank you!
        The 6″ bundt pan I ordered came last night, so I’ll be making this today!! I can’t find 😊

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