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.

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.

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.

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.

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.

Frequently asked questions

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Coconut Pumpkin Bundt Cake

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 47 minutes mins

Total Time: 57 minutes mins

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 

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For the cake

• ▢ 2 cups (250 g) All purpose flour
• ▢ 1 tsp Baking powder
• ▢ ½ tsp Baking soda
• ▢ ½ tsp Salt
• ▢ 1 tsp Pumpkin spice
• ▢ ¼ tsp Nutmeg ((optional))
• ▢ 2 Eggs   (large)
• ▢ ¾ cup (165 g) Brown sugar (light)
• ▢ ½ cup (120 ml) Cooking Oil
• ▢ ½ cup (120 ml) Pumpkin puree
• ▢ ½ cup (120 ml) Coconut cream (thick)
• ▢ 2 tsp Vanilla extract
• ▢ 2 tbsp Desiccated coconut (for garnish (optional))

For the caramel

• ▢ 1 cup (200 g) Sugar
• ▢ 2 tbsp Water
• ▢ ½ cup (120 ml) Coconut cream
• ▢ 4 tbsp (60 g) Butter ((1/2 stick, 1/4 cup)room temperature )
• ▢ ½ tsp Pumpkin spice
• ▢ 1 tsp Vanilla extract

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

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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