Fall brings out the best in baking—warm spices, cozy aromas, and rich seasonal flavors that fill your kitchen with comfort. And if you’re craving a cake that captures all of that in a single slice, pumpkin coconut pecan cake is it. This dreamy dessert wraps up sweet pumpkin, nutty pecans, and soft shredded coconut in one irresistible package. It’s like a hug in cake form.
Whether you’re hosting a harvest brunch, prepping for Thanksgiving, or just want something warm with your afternoon coffee, this moist coconut pecan pumpkin cake hits the spot. In the sections ahead, we’ll walk through every detail—from ingredients and how-tos, to storage tips, topping ideas, and easy variations.
Pumpkin Coconut Pecan Cake: A Moist, Fall-Inspired Favorite
- Total Time: 1 hour
- Yield: 12 servings
Description
- This Pumpkin Coconut Pecan Cake is moist, spiced, and layered with texture. Sweet pumpkin puree is blended with warm spices, shredded coconut, and crunchy pecans, creating a fall-inspired cake that’s perfect for gatherings, holidays, or an afternoon treat with coffee.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 3/4 cup chopped pecans (reserve a few for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan (or two 9-inch round pans).
- In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
- In another bowl, cream butter, oil, and sugar until light. Add eggs one at a time, then pumpkin puree and vanilla.
- Stir in the dry mixture until just combined. Fold in coconut and pecans.
- Pour into prepared pan(s) and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool completely before frosting or serving.
Notes
- Adjust sweetness or spiciness by adding more sugar or chili garlic sauce. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Table of Contents
Table of Contents
Key Ingredients for Pumpkin Coconut Pecan Cake
The secret to a moist, flavorful pumpkin coconut pecan cake isn’t just in the mixing—it’s in the ingredients. Let’s break down the essentials that make this fall-favorite dessert so memorable.
Pumpkin Purée: The Moisture Hero
Use 100% pure pumpkin purée, not pumpkin pie filling. It gives the cake its deep, earthy flavor and that ultra-moist crumb everyone loves. Canned pumpkin works beautifully, but if you’re feeling extra, go homemade.
Shredded Coconut: Texture and Sweetness
Coconut adds both chewiness and a subtle tropical note that pairs surprisingly well with pumpkin. Use unsweetened shredded coconut for balance—or sweetened if you like things extra indulgent.
Chopped Pecans: Nutty and Toasty
Toasted pecans bring crunch and richness that complement the soft cake. For deeper flavor, give them a quick toast in the oven before folding into the batter.
Warm Spices: Classic Fall Vibes
Don’t skip:
- Ground cinnamon
- Nutmeg
- Cloves or allspice
These spices bring warmth and aroma, giving your cake that unmistakable autumn taste.
Baking Essentials
You’ll also need:
- All-purpose flour
- Baking powder and baking soda
- Eggs
- Brown sugar or a blend with white sugar
- Oil or melted butter for richness and softness
- A pinch of salt to enhance everything
Together, these ingredients create a perfect balance of flavors, moisture, and texture—turning a simple recipe into a cozy, crowd-pleasing treat.
How to Make Pumpkin Coconut Pecan Cake
This pumpkin coconut pecan cake might taste like it came from a bakery, but it’s surprisingly easy to whip up in your own kitchen. Follow these simple steps for a moist, tender cake packed with fall flavor.
Step 1: Prep Your Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or two 8-inch round cake pans. You can also line them with parchment for easy release.
Step 2: Toast the Pecans and Coconut (Optional but Recommended)
- Spread chopped pecans and shredded coconut on a baking sheet.
- Toast in the oven for about 5–7 minutes, until lightly golden and fragrant. Let them cool before adding to the batter.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
- 1 cup pumpkin purée
- ¾ cup brown sugar
- ½ cup white sugar
- ¾ cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
Mix until smooth and well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, stir together:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Step 5: Bring It All Together
- Gradually fold the dry ingredients into the wet mixture.
- Gently stir in 1 cup shredded coconut and 1 cup chopped pecans.
- Be careful not to overmix—the batter should be thick but smooth.
Step 6: Pour and Bake
- Pour the batter evenly into your prepared pan(s).
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tools You’ll Need to Make Pumpkin Coconut Pecan Cake
You won’t need anything fancy—just a few kitchen basics to bring your pumpkin coconut pecan cake to life:
- Mixing bowls – One for wet, one for dry
- Whisk and spatula – For smooth mixing and folding
- Measuring cups and spoons – Accuracy matters in baking
- 9×13-inch pan or cake pans – Depending on your shape preference
- Oven-safe baking sheet – If toasting pecans and coconut
- Wire rack – To cool the cake evenly after baking
Pumpkin Coconut Pecan Cake Variations and Customizations
What makes pumpkin coconut pecan cake even more lovable? It’s ridiculously versatile. Whether you’re baking for allergies, switching up the flavors, or just feeling creative—this cake adapts beautifully.
Gluten-Free Pumpkin Cake
Swap the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that includes xanthan gum for structure. The result? Still moist, still fluffy—just gluten-free and just as delicious.
Vegan-Friendly Twist
Want to make it without eggs or dairy? Try this:
- Replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg)
- Use coconut oil or dairy-free butter
- Go with vegan cream cheese for the frosting
It’s a great option for plant-based diets and still rich in flavor.
Add Pineapple for Tropical Flavor
A half cup of crushed pineapple, well-drained, adds extra moisture and a fun tropical twist. Just reduce the sugar slightly to keep it balanced.
Make It Into Cupcakes
Divide the batter into a lined muffin tin and bake for 18–22 minutes. Perfect for parties, potlucks, or a grab-and-go fall treat.
Frequently Asked Questions About Pumpkin Coconut Pecan Cake
Can I make pumpkin coconut pecan cake ahead of time?
Yes! This cake is actually better the next day. Bake it, let it cool completely, and store it covered at room temperature for up to 24 hours. For longer storage, refrigerate it and bring it to room temp before serving.
Can I use fresh pumpkin instead of canned?
Absolutely. Just make sure your fresh pumpkin purée is thick and not watery. Strain or simmer it briefly if it seems too loose. Canned pumpkin is more consistent, but homemade works just as well.
What’s the best frosting for this cake?
Cream cheese frosting is the most popular choice—it pairs beautifully with the warm spices and nuttiness. A maple glaze or whipped coconut topping also works if you want something lighter.
Can I skip the coconut or pecans?
Of course! If you’re not a fan, simply leave them out or replace them with another mix-in like walnuts, raisins, or even chocolate chips.
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