This chocolate coconut pumpkin swirl bundt cake will be the hit of any fall gathering! It’s rich and moist with a light hint of pumpkin flavor.
I’m not a huge fan of pumpkin on its own, but I love it mixed with other things – especially chocolate! This chocolate coconut pumpkin swirl bundt cake recipe will quickly become a fall favorite. And the chocolate glaze and toasted coconut top it off perfectly!
Chocolate Coconut Pumpkin Bundt Cake Recipe
This cake takes a little bit of time to make, but it’s a pretty easy recipe and looks like you’ve spent the day working in the kitchen.
Chocolate Coconut Pumpkin Swirl Bundt Cake
Ingredients
Cake
- 2 1/2 cups all-purpose flour, divided
- 1 tsp salt, divided
- 2 tsp baking powder, divided
- 3/4 cup unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 tsp pure vanilla extract
- 6 oz semisweet chocolate (170 grams)
- 1/2 cup milk
- 1/2 cup sweetened coconut flakes
- 1 3/4 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Glaze
- 3/4 cup icing sugar
- 1/4 cup unsweetened cocoa
- 2 tbsp milk
- 1/3 cup sweetened, shredded coconut, toasted
Instructions
Cake
-
Preheat the oven to 350F. Grease and flour the bundt pan {see post for tips on prepping your bundt pan}.
-
Divide the flour, salt, and baking powder into two medium bowls, placing 1 1/4 cups flour, 1/2 tsp salt, and 1 tsp baking powder into each.
-
In a separate bowl, cream the butter and sugar together until light and fluffy. {Don't over cream}. Beat in the eggs one at time. Add the vanilla.
-
Divide the sugar mixture evenly between the two separate bowls of flour {about 1 1/2 cups each}. Mix both bowls until well combined and creamy.
Chocolate Coconut Batter
-
Microwave 6 oz of chocolate in a microwave safe bowl on medium in 30 second intervals until just melted. Stir between intervals and do not overheat. Cool slightly and add to one of the cake batter bowls. Add 1/2 cup milk and 1/2 cup coconut flakes. Mix and set aside.
Pumpkin Batter
-
Add the canned pumpkin, pumpkin pie spice, and cinnamon to the other bowl. Mix together until well combined.
-
Spoon half of the pumpkin batter into the prepared pan. Add about half of the chocolate-coconut batter over top of the pumpkin batter by the spoonful. Swirl with a butter knife. Repeat with the remaining pumpkin and chocolate batter.
-
Bake 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes on a wire rack and then invert the cake on the rack until it has cooled completely.
Glaze
-
Toast the coconut in a pan over medium heat for 5-10 minutes until it just starts to toast. Stir often as it can burn easily.
-
In a small bowl, combine the icing sugar, cocoa and milk, mixing until smooth. Add a little more milk if it is too thick. Spoon over the top of the cake allowing the glaze to run over the side. Top with the toasted coconut.
How to prepare a bundt pan.
A bundt pan requires a little different prep than a regular pan. These tips will ensure that you can remove your bundt cake easily with the perfect outer layer…
- Solid vegetable shortening or butter is ideal to grease the inside of the bundt pan. Be sure to get into all of the little nook and crannies using a pastry brush or paper towel. If you do want to use a non-stick baking spray, make sure to use one specifically for baking that contains flour.
- After greasing, lightly flour the inside of the baking pan using either flour or cocoa powder {for dark cakes}. Be sure to tap any excess flour out so you just have a very fine coating. Baker’s sugar can also be used instead of flour to give your bundt cake a more golden, sugary crust.
Tips for the perfect bundt cake.
- Make sure your ingredients are at room temperature. Milk can be warmed briefly in the microwave or left on the counter for about 30 minutes. Warm eggs in a cup of warm water for 4-5 minutes.
- If you use a mixer, use the standard paddle blade for mixing the batter {not the whisk attachment}.
- Fill the pan about 3/4 of the way at most to avoid overflowing.
- If your baked cake rises too far over the top, you can use a serrated knife to level out the top before inverting it on the cooling rack. Just let it cool for about 10 minutes before doing so.
- To reduce any bubbles or deformities, tap the batter-filled bundt pan several times on a hard surface before putting it into the oven. This will force the batter to settle into all of the little nooks of the bundt pan.
- Try to avoid opening the oven door during baking to keep the heat consistent.
- Once your cake has cooked, allow it to cool in the pan on a cooling rack for 10 minutes. Releasing it too early could cause it to break apart. After waiting the 10 minutes, invert the pan to release your cake onto the cooling rack to cool completely.
- Allow your bundt cake to completely cool before adding the glaze. If you’re preparing the cake ahead of time, you can just add the glaze before serving.
Favorite Bundt Pans
There are a number of different bundt pan designs that you can purchase {contains affiliate links for your shopping convienience}. This Wilton bundt pan is a great basic pan and one of the most inexpensive options. If you’re looking for a more decorative style, Nordic Ware has a ton of options from this traditional heritage collection bundt pan, to this fun gingerbread house pan. This harvest leaves bundt pan would be perfect for fall and would even serve as a pretty decorative touch in your fall kitchen.
Most bundt cake recipes are designed for use with a 10 or 12 cup standard pan. You can always use other sized pans, but remember that baking time will vary depending on pan size. Mini bundt cakes are always fun to make but these smaller bundt pans will definitely bake quicker!
More Fall Dessert Recipes
If you’re looking for more tasty, fall dessert recipes, check out these posts…
Mini Pecan Pumpkin Bundt Cakes
Salted Caramel Apple Pie Recipe
This Chocolate Coconut Bundt Cake looks terrific. Thanks for bringing this luscious cake to Fiesta Friday. Your tips for a successful bundt cake were helpful. Have a great weekend.
Now that’s a beautiful cake! Thanks for sharing at the What’s for Dinner party. Hope to see you again at tomorrow’s party. Have a great weekend!
Thank you for bringing this cake to Fiesta Friday! This looks completely decadent and delicious. The addition of coconut is a smart idea.
I’ve always loved coconut! 😉
My hubby would love this! Thanks for sharing with SYC.
hugs,
Jann
This is a beautiful cake that we will really enjoy, can’t wait to try it! Thanks so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
Thanks for sharing at What’d You Do This Weekend? This cake sounds awesome!
Wishes for tasty dishes,
Linda