• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
SALTED sweets
  • Shop
  • Recipes
  • About Me
  • Subscribe
  • Contact
menu icon
go to homepage
  • Shop
  • Recipes
  • About Me
  • Subscribe
  • Contact
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Shop
    • Recipes
    • About Me
    • Subscribe
    • Contact
    • Facebook
    • Instagram
  • ×
    Home » Recipes » Cakes & Cupcakes

    Pumpkin Coconut Cake

    Published: Nov 8, 2022 by brooke · This post may contain affiliate links · 4 Comments

    176 shares
    Jump to Recipe

    Pumpkin coconut cake is an easy to make pumpkin cake that starts with a cake mix and pumpkin puree, coconut milk and shredded coconut. Topped with a brown butter cream cheese frosting and toasted coconut flakes. This cake is a perfect blend of fall flavors.

    a single slice of pumpkin coconut cake on a plate.

    This pumpkin cake is the perfect lightly spiced pumpkin cake with notes of coconut coming through and filled with shredded coconut. The brown butter cream cheese frosting is so good you're going to want to eat it with a spoon and never stop.

    If you like coconut desserts you should try the cake that inspired this one, the best coconut cake. Or if you love coconut in your cookies you should try my lemon coconut white chocolate cookies or my chocolate chip coconut cookies.

    the whole pumpkin coconut cake on a cake plate with pumpkins behind it.

    WHY YOU WILL LOVE THIS

    SO SOFT: With the addition of pudding and coconut to this cake, it is so moist. It's so pillowy soft and tender.

    LOADED WITH COCONUT: This cake uses coconut oil, coconut milk, sweetened shredded coconut and coconut flakes for all different hints of coconut.

    QUICK & EASY TO MAKE: This cake starts with a box mix which makes it both quick and super foolproof to make. But you'll never guess it with the incredible flavor.

    INGREDIENT NOTES

    • Yellow Cake Mix- You need this mix as a base, but will not follow the recipe on the back.
    • Vanilla Pudding Mix- You want to make sure it's not cook & serve or sugar free, those will not yield the same results.
    • Pumpkin Pie Spice- This gives it some great spice.
    • Pumpkin Puree- Make sure it's not the pumpkin pie filling.
    • Eggs- Using room temperature eggs is key.
    • Unsweetened Coconut Milk- This is the kind you find in a can in the asian section, not the kind in the fridge. You can substitute with regular milk if you need to.
    • Oil- I use coconut oil, but any neutral oil would be great also.
    • Sweetened Shredded Coconut- If you can't find sweetened, unsweetened will work fine. Make sure it's shredded though, the flakes are too large for the cake.
    • Cream Cheese- Make sure this is room temperature before you begin making the frosting so you're sure not to have any lumps.
    • Flaked Coconut- I love the look of the thicker flakes on the outside, but shredded is fine if you prefer not to buy two kinds of coconut.
    a piece of coconut cake standing up on a plate with a bite missing.

    STEP BY STEP INSTRUCTIONS

    STEP ONE: Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.

    STEP TWO: In a large mixing bowl fitted with the paddle attachment, mix cake mix, instant pudding, and pumpkin spice together. Add pumpkin puree, eggs, coconut milk (stir before adding), and oil for about 2 minutes on medium speed. Fold coconut in.

    cake mix, pudding and spice.
    batter before coconut.
    batter after coconut.

    STEP THREE: Divide and evenly pour between 3 cake pans and smooth the top with a spatula. This becomes about 430g in each pan.

    STEP FOUR: Bake for about 22-25 minutes,or until the cake no longer jiggles and the middle bounces back when very lightly pressed. It should be a light golden brown along the top and sides. Cool for about 15-30 minutes in the pans before putting on a cooling rack.

    cakes before baking.
    3 pumpkin coconut cakes after baking.

    TO MAKE THE FROSTING

    Start by browning the butter. You'll take ¾ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and put back in the fridge to solidify again. You will want it to become a soft solid.

    Beat cream cheese and butter in large bowl until smooth. Add powdered sugar, vanilla and a pinch of salt. Beat just until combined and fluffy. Make sure not to over mix.

    browned butter in a dish.
    butter browned and solidified again.
    brown butter cream cheese frosting

    TOASTING THE COCONUT

    Melt a teaspoon of butter in a large frying pan. Once melted add coconut and stir over low-medium heat until starting to turn light brown. Be careful not to burn. When finished toasting pour onto a piece of wax paper or paper towel to cool.

    coconut flakes after toasting.

    ASSEMBLING THE CAKE

    STEP ONE: Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer. Place final cake layer, top side down.

    two layers of cake frosted.
    second layer frosted.
    top layer of cake frosted.

    STEP TWO: Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.

    side view of crumb coat of frosting.
    top view of crumb coat of frosting.

    STEP THREE: Pull the chilled cake out, and frost the cake with the remaining frosting.  

    side view of frosted cake.
    top view of completely frosted pumpkin coconut cake.

    STEP FOUR: Cover the whole cake with the cooled toasted coconut. I like to do this over a cookie sheet so that I can pick up all the coconut that falls.

    placing the coconut onto the cake.
    the  pumpkin coconut cake completely done.

    EXPERT BAKING TIPS

    Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, cream cheese, and butter out of the fridge an hour or two before I start baking.

    Frosting a chilled cake is easier, therefore I usually put my cake layers in the freezer after baking and before frosting.

    This cake can also be made in a 9x13, a 2 layer cake, or cupcakes. You will just need to alter the baking time depending.

    FAQ

    Does my cake need to be refrigerated after assembling?

    No, your cake can stay at room temperature after finishing. I think keeping it at room temperature helps it stay more moist.

    Why did my cake layers sink in the middle after baking?

    Cake layers will sometimes sink in the middle because they were not quite done baking. You want the whole top of the cake to have a very light golden brown, and a toothpick inserted in the middle to come out with crumbs, but not wet batter.

    Can I make this cake without the coconut?

    Yes, this can be just a simple pumpkin cake without adding the coconut inside and on the outside.

    showing the inside of the cut cake so you can see the layers.

    STORING AND FREEZING

    This pumpkin coconut cake can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. You can also store it in the fridge if you prefer to eat it cold.

    FREEZING

    After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.

    If you would like to freeze your already assembled cake, simply wrap as best you can in plastic wrap, or in an airtight container and store in the freezer for 3-4 months.

    a fork cutting into a slice of pumpkin coconut cake.

    OTHER POPULAR PUMPKIN RECIPES

    Pumpkin Pie with Graham Cracker Crust

    Pecan Pumpkin Bars

    Pumpkin Protein Muffins

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

    Make sure to leave a star review below!

    a single slice of pumpkin coconut cake on a plate.

    Pumpkin Coconut Cake

    brooke
    Pumpkin coconut cake is an easy to make pumpkin cake that uses a cake mix and pumpkin puree along with coconut milk and shredded coconut. Topped with a brown butter cream cheese frosting and toasted coconut flakes. This cake is a perfect blend of fall flavors.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 546 kcal

    Ingredients
     
     

    Cake:

    • 1 box yellow cake mix
    • 1 small box vanilla instant pudding mix not Sugar Free
    • 1 tablespoon pumpkin pie spice
    • 1 cup pumpkin puree
    • 4 large eggs room temperature
    • ½ cup unsweetened coconut milk canned, like Taste of Thai
    • ⅓ cup coconut oil can use any neutral oil
    • 1 cup sweetened shredded coconut

    Frosting:

    • 12 oz cream cheese softened
    • ¾ cup browned butter
    • 4 cups powdered sugar
    • 1 teaspoon vanilla
    • ⅛ teaspoon salt
    • 1 cup shredded or flaked coconut toasted

    Instructions
     

    To make the cake:

    • Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
    • In a large mixing bowl fitted with the paddle attachment, mix cake mix, instant pudding, and pumpkin spice together. Add pumpkin puree, eggs, coconut milk (stir before adding), and oil for about 2 minutes on medium speed. Fold coconut in.
    • Divide and evenly pour between 3 cake pans and smooth the top with a spatula. This becomes about 430g in each pan.
    • Bake for about 22-25 minutes,or until the cake no longer jiggles and the middle bounces back when very lightly pressed. It should be a light golden brown along the top and sides. Cool for about 15-30 minutes in the pans before putting on a cooling rack.
    • I like to wrap cake layers in saran wrap and freeze before frosting. When ready to make frosting pull the cakes out and let them start to defrost.

    To make the frosting:

    • Start by browning the butter. You'll take ¾ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and put back in the fridge to solidify again. You will want it to become a soft solid.
    • Beat cream cheese and butter in large bowl until smooth.
    • Add powdered sugar, vanilla and a pinch of salt. Beat just until combined and fluffy. Make sure not to over mix.

    To toast coconut:

    • Melt a teaspoon of butter in a large frying pan. Once melted add coconut and stir over low-medium heat until starting to turn light brown. Be careful not to burn. When finished toasting pour onto a piece of wax paper or paper towel to cool.

    To assemble cake:

    • Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
    • Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
    • Place final cake layer, top side down.
    • Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
    • Pull the chilled cake out, and frost the cake with the remaining frosting.  
    • Cover the whole cake with the toasted coconut.

    Notes

    Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, cream cheese, and butter out of the fridge an hour or two before I start baking. 
    Make Ahead Instructions: The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
    Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Serving: 1servingCalories: 546kcalCarbohydrates: 71gProtein: 5gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 91mgSodium: 477mgPotassium: 157mgFiber: 2gSugar: 55gVitamin A: 3003IUVitamin C: 1mgCalcium: 108mgIron: 2mg
    Keyword brown butter cream cheese frosting, pumpkin coconut cake
    Tried this recipe?Let us know how it was!

    More Cakes & Cupcakes

    • a single piece of vanilla bundt cake on a plate with a fork in it.
      Vanilla Bundt Cake
    • a single slice of banoffee cake on a plate with a fork inside.
      Banoffee Cake
    • 3 slices of lime drizzle cake coming off of the rest.
      Lime Drizzle Cake
    • This coconut raspberry cake is a moist coconut cake filled with a cream cheese frosting and a homemade raspberry jam, and then covered in toasted coconut. The perfect balance of sweet and tart.
      Coconut Raspberry Cake

    Reader Interactions

    Comments

    1. Marie

      November 11, 2022 at 11:35 am

      Looks delicious! Do you think a gluten free cake mix will work?

      Reply
      • brooke

        November 12, 2022 at 8:55 am

        I haven't tried it, but I don't see why not.

        Reply
    2. Dana Marchant

      November 11, 2022 at 4:09 pm

      5 stars
      This has a perfect balance of the pumpkin and coconut flavorings. Not too sweet. Great texture with the coconut. I'm craving another piece.

      Reply
    3. Kodi Smith

      November 29, 2022 at 12:08 am

      5 stars
      This cake is incredible!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A picure of Brooke in her kitchen.

    Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

    More about me →

    New Recipes

    • caramel oatmeal cookies on a cookie sheet with one having the caramel pulled.
      Caramel Oatmeal Cookies
    • all of the pumpkin brookies cut into squares.
      Pumpkin Brookies
    • a few puff pastry cinnamon twists on the baking sheet.
      Puff Pastry Cinnamon Twists
    • a chewy pumpkin chocolate chip cookie with a bite missing.
      Chewy Pumpkin Chocolate Chip Cookies

    Trending Recipes

    • 3 no bake biscoff cheesecake bars stacked on top of each other with some cookie butter dripping down from the top.
      No Bake Biscoff Cheesecake Bars
    • double chocolate fudge brownies cut with a bite missing.
      Double Chocolate Fudge Brownies
    • dairy free brownies lined up in a small baking pan.
      Dairy Free Brownies
    • close up of single oreo cinnamon roll on a white plate with frosting dripping down.
      Oreo Cinnamon Rolls

    Fall Recipes

    • a dozen baked apple cider donuts in a row with a bite missing from one.
      Baked Apple Cider Donuts
    • brown butter peach crisp on a plate with ice cream.
      Brown Butter Peach Crisp
    • Pumpkin Banana Muffins in the muffin tin after baking.
      Pumpkin Banana Muffins
    • coffee cake cookies stacked on top of each other.
      Coffee Cake Cookies

    Footer

    ↑ back to top

    About

    About

    Web Stories

      Disclaimers

        Privacy Policy

        Contact

          Contact

          As an Amazon Associate I earn from qualifying purchases.

          Copyright © 2023 Brunch Pro on the Feast Plugin