Coconut Pumpkin Bundt Cake

Author: Veena Azmanov

Prep Time: 10

Cook Time: 47

Total Time: 57

Calories: 8

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

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

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.

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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