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