Pumpkin cake is one of my favorite desserts in the fall season. However, this year, I’ll make the coconut orange pumpkin cake instead of the classic one. If you’re searching for the perfect pumpkin cake recipe that’s moist, simple, and sure to please a crowd, this one is for you.
Contents
Coconut Orange Pumpkin Cake Recipe
Coconut orange pumpkin cake is a modern, tropical twist on traditional pumpkin desserts. Unlike the classic pumpkin spice cake, this version focuses on bright, fresh flavors rather than warm spices.
The natural sweetness and moisture of pumpkin are paired with coconut milk and shredded coconut. This gives it a tender, tropical texture. The zest of orange adds a fragrant citrus lift that balances the richness, creating a light and refreshing dessert.
This pumpkin cake is perfect as an everyday treat, a brunch dessert, a casual snack, or for festive occasions. Whether you’ve got a can of pumpkin puree to use up or you’re celebrating a special occasion, this cake is a guaranteed hit.
This coconut orange pumpkin cake pairs beautifully with creamy toppings like whipped cream, coconut cream, or a mild mascarpone frosting. Fresh fruits such as berries, mango, pineapple, or kiwi add a refreshing contrast. A drizzle of orange glaze, honey, or even dark chocolate is also a good pair.
You can sprinkle toasted coconut or crushed nuts on top of the cake. For drinks, the cake goes well with tea like Earl Grey or jasmine. You can try coffee like a light latte or cappuccino. If you want a cold drink, try a glass of apple cider, pumpkin ale, or even a sparkling wine.
Here’s how to make the coconut orange pumpkin cake:
Coconut-Orange Pumpkin Cake
Nutrition
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- ½ cup sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup coconut milk
- Zest of 1 orange
- 1 tsp vanilla extract
- ½ cup shredded coconut (unsweetened)
- ½ cup chopped macadamia nuts or cashews (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round pan and line with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat oil, sugar, brown sugar, and eggs until smooth. Add pumpkin puree, coconut milk, orange zest, and vanilla.
- Gradually fold dry ingredients into wet until just combined. Stir in shredded coconut and nuts if using.
- Pour batter into prepared pan. Bake 45–50 minutes, or until a toothpick comes out clean.
- Top the cake with toasted shredded coconut flakes (optional), let cool and enjoy!
Notes
- Top with a light orange glaze: ½ cup powdered sugar + 1–2 tsp orange juice.
- For extra tropical flavor, add ¼ cup crushed pineapple or mango puree.
- Store airtight for 3–4 days; freezes well.
SIMILAR RECIPES:
Variations
Here are some notable variations of this classic pumpkin cake:
- Maple Cream Cheese Frosting adds pure maple syrup to the cream cheese frosting for extra autumn flavor.
- Pumpkin Walnut Cake features chopped walnuts mixed into the batter or sprinkled over the frosting for crunch and a hint of earthiness.
- Chocolate Chip Addition includes mini chocolate chips throughout the cake for a sweet, melty touch.
- Pumpkin Bundt Cake bakes the batter in a bundt pan and is often finished with a simple glaze.
- Gluten-Free Version uses a gluten-free flour blend to create a cake that nearly everyone can enjoy.
- Vegan Cake replaces eggs and dairy with plant-based alternatives.
- Cake with Orange Glaze finishes off each slice with a generous pour of orange glaze for added sweetness and a luxurious finish.