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.
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.
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.
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.
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.
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.
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.
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.
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.
STEP THREE: Pull the chilled cake out, and frost the cake with the remaining frosting.
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.
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
No, your cake can stay at room temperature after finishing. I think keeping it at room temperature helps it stay more moist.
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.
Yes, this can be just a simple pumpkin cake without adding the coconut inside and on the outside.
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.
OTHER POPULAR PUMPKIN RECIPES
Pumpkin Pie with Graham Cracker Crust
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Pumpkin Coconut Cake
Ingredients
Cake:
- 1 box yellow cake mix
- 1 small box vanilla instant pudding mix not Sugar Free
- 1 tablespoon pumpkin pie spice
- 1 cup (245 g) pumpkin puree
- 4 large eggs room temperature
- ½ cup (120 g) unsweetened coconut milk canned, like Taste of Thai
- ⅓ cup (72.67 g) coconut oil can use any neutral oil
- 1 cup (90 g) sweetened shredded coconut
Frosting:
- 12 oz (340.2 g) cream cheese softened
- ¾ cup (170.25 g) browned butter
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla
- ⅛ teaspoon (0.13 teaspoon) salt
- 1 cup (85 g) 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.
Looks delicious! Do you think a gluten free cake mix will work?
I haven't tried it, but I don't see why not.
This has a perfect balance of the pumpkin and coconut flavorings. Not too sweet. Great texture with the coconut. I'm craving another piece.
This cake is incredible!
I don’t even like pumpkin and this is the best cake. The browned butter cream cheese icing is next level. For anyone wondering I baked my cake in a 9x13 just cooked it a little longer. I subbed vegetable oil for coconut and couldn’t find shredded coconut because it wasn’t at my grocery store. And it was still awesome. Thanks for always having the best recipes not one has ever failed me!
This has become a family favorite for sure! I've made it as a cake and as cupcakes and it works out beautifully both ways. The recipe is well written and easy to follow. My hubs actually asks for this for his birthday. Definitely a hit!
Possibly my favorite cake ever!
Question as far as the pudding goes, you mentioned to make sure it’s not cook and serve. I just noticed that mine says instant putting in pie filling can I use it thank you.
I would assume its fine as long as it doesn't say cook n serve on it, and doesn't have cooking directions.
Absolutely one of the best cakes I have ever made.