Print

Chocolate Coconut Pumpkin Swirl Bundt Cake

Course Dessert
Cuisine American
Keyword bundt cake, cake recipes, chocolate recipes, pumpkin recipes
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12

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

  1. Preheat the oven to 350F.  Grease and flour the bundt pan {see post for tips on prepping your bundt pan}.

  2. 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.

  3. 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.

  4. 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

  1. 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

  1. Add the canned pumpkin, pumpkin pie spice, and cinnamon to the other bowl.  Mix together until well combined.

  2. 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.  

  3. 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

  1. 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.
  2. 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.