I have been completely obsessed with a coconut pumpkin cake for weeks — maybe months. I couldn’t stop thinking about it until I finally made this version, and it did not disappoint.
I originally wanted to build a pumpkin coconut layer cake, but after a recent multi-layer project I was completely over layers. This is why I created the easiest pumpkin coconut cake — a simple sheet-style cake that’s fast to mix, bakes in one pan, and still feels special.
This cake reminded my mom and me of a nostalgic dessert called “fruit punch bars” from our past — basically a classic sheet cake that sometimes included canned fruit. The name didn’t make a whole lot of sense, but what stuck with us was the tender, slightly coconut-forward texture and cozy spice notes. This pumpkin coconut cake channels that same comfort, but with a clearer identity: pumpkin and coconut, not fruit punch.
We definitely aren’t recreating fruit punch bars here, but this cake might be better. The shredded coconut keeps the crumb tender and adds subtle texture. I added coconut to both the cake batter and the frosting because I love the way it gently shifts the flavor without overpowering the pumpkin.
Because pumpkin desserts can sometimes blur together, I kept the spice level moderate so the pumpkin and coconut could shine. If you love bold pumpkin spice, feel free to increase the cinnamon, ginger, or other warming spices to taste.
The combination of pumpkin and coconut makes this cake exceptionally moist — it holds up well over time and won’t dry out quickly, which makes it ideal for serving to a crowd or making ahead.
The frosting is a fluffy coconut cream cheese frosting — one of my favorites for nearly everything lately. It adds creaminess, sweetness, and a touch of tang that balances the cake. I finish the top with more shredded coconut for texture and to emphasize the coconut flavor.
This cake comes together quickly. No stand mixer required — a big bowl and a whisk are all you need. If you have your ingredients measured beforehand, the batter comes together in minutes and bakes for about 25–30 minutes. Allow it to cool fully before spreading the frosting. It’s an easy, straightforward recipe that delivers big on flavor and texture.
Just like that, you’re eating pumpkin coconut cake — moist, tender, and perfectly spiced for the season.
Pumpkin Coconut Cake with Coconut Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 2/3 cup sweetened shredded coconut
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 4 large eggs
- 3/4 cup coconut oil, melted
- 1/2 cup sugar
- 1/2 cup loosely packed brown sugar
- 1 15 ounce can pumpkin puree
- 2 teaspoons vanilla extract
coconut cream cheese frosting
- 2 8-ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
Instructions
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Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or butter.
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In a bowl, whisk together the flour, shredded coconut, baking powder, salt, baking soda, cinnamon, ginger, cardamom, and allspice.
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In a larger bowl, whisk the eggs, melted coconut oil, granulated sugar, brown sugar, and pumpkin puree until smooth. Stir in the vanilla extract.
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Fold the dry ingredients into the wet until just combined; avoid overmixing. Spread the batter evenly in the prepared pan. Bake 25 to 30 minutes, or until the center is set and a toothpick comes out clean. Cool completely before frosting.
coconut cream cheese frosting
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In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Gradually add the powdered sugar on low speed, then increase the speed once it’s incorporated. Add vanilla and coconut extracts and beat on medium to medium-high for 2–3 minutes until light and creamy, scraping the bowl as needed. Frost the cooled cake and sprinkle the shredded coconut over the top.
Notes
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And yes — this absolutely counts as breakfast. It’s October, after all.