Coconut-Orange Pumpkin Cake
A moist pumpkin cake with tropical coconut flavor and a zesty hint of orange. Naturally sweet, lightly fragrant, and completely different from pumpkin spice cake.
Nutrition
Calories: 270kcalCarbohydrates: 32gProtein: 5gFat: 14gSaturated Fat: 6gSugar: 18g
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.
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