The Pumpkin, Coconut and Chocolate Bundt Cake is a super soft, delicious and flavorful dessert, and there’s no need for electric whisks, just blend everything in the mixer. A truly fantastic mix of three ingredients!! To flavor this delightful cake, I used an orange, both the juice and its zest. I love all the delights available at this time of year especially because there are so many beautiful, colorful and fleshy pumpkins perfect for making delicious desserts like this bundt cake, as well as tasty savory dishes. My advice is to buy a beautiful pumpkin and try this dessert, and I’m sure it’ll win you over from the first bite. Let’s see together what we need to make the Pumpkin, Coconut, and Chocolate Bundt Cake.
DO NOT MISS THESE DELIGHTS
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
HERE’S WHAT WE NEED
- 1 3/4 cups pumpkin (raw)
- 3 eggs
- 1/3 cup milk
- 1/4 cup sunflower oil
- 1 orange (with peel)
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder
- 3/4 cup sugar
- powdered sugar (for dusting)
Steps
LET’S MAKE THE BUNDT CAKE TOGETHER
To make the pumpkin coconut and chocolate cake, it’s very simple. Put the whole orange with its peel in the mixer along with the chopped pumpkin and sugar. Start blending everything and when it’s all blended, add the eggs one at a time, then the oil, then the milk and finally the flour with the baking powder. Line a baking pan with parchment paper, I used a pan about 10 inches in diameter, pour half of the batter in and add the cocoa to the remaining batter. Mix and then add the chocolate batter to the pan as well. Bake the cake at 350 degrees Fahrenheit for about 30/35 minutes. But always adjust with your oven and do the toothpick test. Remove the cake from the oven and dust with powdered sugar. Let it cool and then enjoy it. It’s even better the next day.
