Pumpkin and coconut bundt cake with chocolate chips. It’s really delicious, soft, and with a nice orange color, made without butter, with pumpkin pulp and lots of delicious dark chocolate chips in the dough, inviting and fragrant, perfect to serve to friends and family and I must say my nephews loved it.
A bundt cake like grandma’s but more autumnal, more fragrant, and much more delicious. This cake with pumpkin, shredded coconut, and chocolate chips is soft and tender, perfect for breakfast or dinner.
The pumpkin adds its color to the cake but also its sweetness and an unprecedented softness. The shredded coconut and chocolate chips take care of the sweet tooth, the shredded coconut makes it melt-in-the-mouth and fragrant, and to top it all, a sprinkle of sugar makes it tasty with every bite.
If you don’t like shredded coconut, you can replace it with almond flour.
The recipe is very simple and the cake stays tasty and perfect for many days (as long as it doesn’t run out first) under a cake dome.
This recipe is so easy that you don’t need to cook the pumpkin before preparation.
I must be honest, I was incredulous too when I saw the recipes, especially the desserts with pumpkin, I wondered, but it’s really good. I had tried making sweet buns with raisins, and they were very good, but as they say, I was skeptical about making a bundt cake with pumpkin, but I did very well and it is really excellent, it ranks among the best desserts I’ve made.
The cake’s rating is very high, try it and let me know.
For those with sugar and gluten issues, you’ll find the answers below in the questions.
Look at the step-by-step photos and hurry to prepare it too.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10/12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 348.77 (Kcal)
- Carbohydrates 42.80 (g) of which sugars 25.80 (g)
- Proteins 5.04 (g)
- Fat 18.95 (g) of which saturated 5.34 (g)of which unsaturated 11.49 (g)
- Fibers 0.96 (g)
- Sodium 41.53 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pumpkin and Coconut Bundt Cake
- 2 cups cups pumpkin (weight when cleaned and cut into raw cubes)
- 2/3 cup cup vegetable oil
- 3 eggs (room temperature)
- 1 cup cup sugar (replace with 1/4 cup stevia or 1 cup erythritol)
- 2 cups cups all-purpose flour
- 1 packet baking powder
- 1 cup cup grated coconut (shredded)
- 1/2 cup cup dark chocolate chips
- 1 packet vanillin
- 1 knob butter (to grease the pan)
- as needed flour (to dust the pan)
- powdered sugar (to dust the cake)
Tools
- Mold
- Food Scales
- Electric Whisks
- Blender
- Sieve
- Spatula
Steps for the Pumpkin and Coconut Bundt Cake
First, wash the pumpkin well and dry it, remove the seeds and filaments, peel it, and cut into cubes.
In the blender, blend the pumpkin with the oil until you have a nice orange cream.
In a bowl, beat the eggs with the sugar until they are light and fluffy (it will take about 3 minutes), add the packet of vanillin.
(The eggs should be at room temperature).
(I used electric beaters, but a stand mixer is also fine).
Add the sifted flour with the baking powder, alternating with the pumpkin cream, and continue to mix. Incorporate the shredded coconut and mix.
Add the chocolate chips and mix with a spatula.
(Keep a few aside).
Grease and flour a 9.5-inch bundt pan and pour the batter.
Take the remaining chips and sprinkle them on top.
Bake in a static oven at 350°F for about 50-55 minutes, always do the toothpick test before removing, it should come out dry.
Let the cake cool and then unmold it onto a wire rack.
Advice: It stays soft for up to 1 week in a cake container but always runs out too quickly, you’ll see how delicious it is.
Enjoy your meal
Notes, Curiosities, and Tips
TYPES OF PUMPKINS There are different varieties of pumpkins, but these five we mention are the healthiest and also the most used in the kitchen.
Butternut Violina. It is named for its shape, similar to a violin. Widely cultivated in the Po Valley, it has just 45 calories per 100 grams of product. Ideal for desserts.
Mini Kawaii Lady Pumpkin. Small in size, no more than 450 grams, and with a particular flavor. The pulp is sweet and crunchy: it is a very suitable pumpkin for diets.
Delica Pumpkin. It is a typically made-in-Italy variety, cultivated in Lombardy, Veneto, and Emilia Romagna. It is well suited for filling tortelli and cappellacci.
Hokkaido Pumpkin. It is named after an island in Japan from which it originates. It has an onion shape and is used especially for risottos, soups, and creams.
Turban Pumpkin. It is named because in the upper part it has a kind of hat shaped like a turban. Meaty pulp, sweet and aromatic flavor: the turban pumpkin is great for soups and creams.
Furthermore, pumpkin:
Is rich in vitamins B6, C, and E, the pulp of the pumpkin is a natural supplement of carotenoids. It helps the eyes, bones, and protects the skin. It also has a positive effect on mood, sleep, and the cardiovascular part of the body.
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FAQ (Frequently Asked Questions)
Can I replace the pumpkin?
You can replace the pumpkin with 270g of peeled carrots.
Gluten-free version?
If you want to make it gluten-free, use 100g of almond flour, 150g of rice flour, 50g of potato starch, and 20g of gluten-free cornstarch and gluten-free baking powder.
Can I replace the sugar?
Replace with 50g stevia or 200g erythritol.
