Pumpkin Coconut Bundt Cake-Ciambella di Zucca e Cocco

by cakeduchess on November 3, 2011 · 39 comments

This is the kind of cake I like to bake on a rainy Sunday before Halloween. Spicy and full of pumpkin moistness. No need for any thick frosting. Better to save the sugary stuff for what was coming the day after Halloween.

I may have eaten one too many Heath bars on Halloween night. I can’t resist them. My kids have since safely hidden their candy stashes before I had a chance to sift through it.

Earlier today I got lucky and found a tiny pack of Swedish Fish. My 2nd favorite Halloween candy.

This cake is very easy to make. The trickiest part is toasting the coconut. You can’t get distracted and check your twitter or text your mom. No quick emails. Keep an eye on it and make sure it turns out this color. It could go from this perfectly toasted coconut to burnt coconut in a matter of minutes.

Every region in Italy has a different traditional recipe for it. Soft and moist in the middle, a ciambella is perfect for breakfast dipped in a hot cup of caffè latte. In the meantime, you must try this recipe. It is delicate and wonderful. Perfect the way we enjoyed it on another rainy afternoon.

Like they say in Italy: non tutte le ciambelle riescono col buco.  You win some and you lose some. Not every thing comes out as planned. pumpkin-coconut-cake-4
My love for pumpkin in sweet or savory recipes is great. I will be sharing some super yummy links on a new post coming up soon…so hang tight for a PUMPKIN PARTY!

In the meantime, you must try this delicious vegan pumpkin cake recipe. pumpkin-coconut-bread-2
Pumpkin Coconut Bundt Cake-Ciambella di Zucca e Cocco
yields: approx 10 servings

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 cup canola oil (or vegetable oil)
1 cup organic sugar
4 tbsp. flax meal
1/2 cup lukewarm water
1 cup almond milk

1 tablespoon apple cider vinegar
2 tsps. vanilla extract
1 15 oz. can pumpkin puree (NOT pumpkin pie filling)
1 cup shredded sweetened coconut
Preheat the oven to 350 F. Grease and flour a Bundt cake pan.
Spread shredded sweetened coconut on a baking sheet and bake until lightly toasted. Stir the coconut around or else it will toast too much on one side. Takes about 5-8 minutes to toast. Watch closely as it will burn quickly towards the end. When lightly toasted, set the coconut aside.
In a small bowl, add the almond milk (or regular milk)and apple cider vinegar. Let sit a minute. In a medium sized bowl, combine flour, baking powder, baking soda, salt, ginger, and cinnamon.
In a separate bowl, whisk together the oil and sugar together until fluffy.
Mix flax meal and water, let sit for one minute. Slowly add the flax seed mixture to the oil mixture. Whisk in the vanilla and and almond milk. Stir in the pumpkin puree.
Add the flour mixture 1/2 cup at a time to the wet ingredients. Stir well after each addition and scrape down the sides of the bowl while mixing.

Pour batter into prepared cake pan and bake for about an hour or until wooden skewer inserted in the middle comes out clean.
After cake has cooled for about 1/2 an hour, turn it out of the pan and dig in! Smile
Hope you try this recipe and that you’re having a wonderful week! Thanks for stopping by.

{ 39 comments… read them below or add one }

Yummy Mummy November 3, 2011 at 4:08 am

Oh the coconut in here looks delicious!


Dionne Baldwin November 3, 2011 at 4:40 am

Can I nick-name this pumpkin love cake? It looks so delicious and sweet and moist! I love that it’s vegan! I swore I’d never convert but you’re making it seem so easy…

I hope you’ve had a great week so far!


Baker Street November 3, 2011 at 6:19 am

Moist and delicious! Beautifully paired with coconut. I love bundt cakes and this one i’ll surely make :)


Carolyn November 3, 2011 at 11:44 am

Oh my gosh, I love this one. I bet the pumpkin and the coconut go so well together.


Curt November 3, 2011 at 12:48 pm

Wow, that really looks good. I love coconut in cakes.


foodwanderings November 3, 2011 at 2:18 pm

Gorgeous! Love all the ingredients in it! I do not like pumpkin desserts and now you made me like it. lol. Seems like it has been rainy lately in Florida so cranking up the oven makes perfect sense! :) Again you made vegan look attractive!


Roxana GreenGirl November 3, 2011 at 2:25 pm

I love love this cake! The pumpkin and coconut go so well together!


Claudia November 3, 2011 at 2:50 pm

It’s an autumn beauty – and the coconut just gives it whimsy. We have too many snicker bars leftover… uh oh.


Feast on the Cheap November 3, 2011 at 4:28 pm

Loving all the pumpkin concoctions! Just whipped up a Chocolate-Pumpkin Bundt cake


Emily November 3, 2011 at 4:38 pm

Two of my favorite ingredients. Looks wonderful!


Priyanka November 3, 2011 at 5:34 pm

Great combination of flavor…Sounds perfect :)


Paula November 3, 2011 at 5:37 pm

You can really see how moist this bundt cake is and the toasted coconut makes for a delightful addition.


Kelly | Eat Yourself Skinny November 3, 2011 at 5:55 pm

What a gorgeous cake, this looks so delicious!! :)


livingthesweetlifedotwordpressdotcom November 3, 2011 at 6:55 pm

Pumpkin and toasted coconut … what an interesting combination. I will definitely have to give this a try.


Barbara | Creative Culinary November 3, 2011 at 7:37 pm

As my oldest daughter might say? ‘Yummers’ – and I would have to agree!


Jen @ My Kitchen Addiction November 3, 2011 at 11:34 pm

I love the combination of pumpkin and coconut… Yum! What a lovely cake!


kita November 4, 2011 at 2:03 am

Um, I would like a slice of this for breakfast, please. I’m sure the post office would understand. Well, you would probably have to send lots of slices so it could make it back to me with at least one bite for me to taste!


Amy November 4, 2011 at 2:35 am

I agree, no need for frosting on this deliciousness! I love that you have combined coconut and pumpkin spice! I would have never thought to marry the two flavors, but I can see how it would work. I’ll bet it was gone very quickly ;)!


Cookin' Canuck November 4, 2011 at 2:56 am

I can’t tell you how many times I’ve scorched coconut – too much multi-tasking! This cake looks gloriously moist and full of autumn flavors.


Baking Serendipity November 4, 2011 at 3:17 am

I love this! I’ve only toasted coconut a few times, but am always guilty of getting distracted. It’s worth the extra attention in this cake…yum :)


Farmgirl Gourmet November 4, 2011 at 3:29 am

Great recipe Lora. Bundt cakes are my all time favorites. Looks fantastic.



A Thought For Food November 4, 2011 at 11:56 am

That looks marvelous, Lora! The balance of flavors and textures (I adore coconut in cakes) is wonderful.


Sandra November 4, 2011 at 7:00 pm

Oh Lora, this look absolutely fantastic..what a great combination, and photos are so tempting!
Thank you for sharing and have a amazing weekend!


Grubarazzi November 4, 2011 at 7:04 pm

As moist as it is beautiful. pretty as a picture!


Happy When Not Hungry November 4, 2011 at 7:30 pm

Wow this looks beautiful! I’ve never made Ciambella before but I def want to try now. Yum!


Lizzy November 4, 2011 at 9:00 pm

It’s times like these when I truly wish my family liked coconut! I could probably eat the whole cake myself, but that probably not be in my best interest :) Fabulous dessert, Lora!


SKIP TO MALOU November 5, 2011 at 3:13 am

Coconut is like a magic word for me, anything with it, is a must love. Never had Ciambella but I love learning new recipes especially if they are sweet hihhi!


Jamie November 5, 2011 at 2:57 pm

Mmmm we ate a ciambella in Italy last weekend (has it already been a week???) but yours looks so much more delicious, moister and I love pumpkin cakes! Perfect! And I love that expression… gotta use it now.


Valerie November 5, 2011 at 8:18 pm

With coconut? love the idea! Sounds delicious!!



scrambledhenfruit November 6, 2011 at 1:49 am

Your cake looks so moist and delicious! But how could it not be delicious, so full of pumpkin, spices and coconut? I wish I had a slice right now. :)


Rosita Vargas November 6, 2011 at 2:49 am

Una belleza exquisita me encanta ,luce esponjoso y húmedo,abrazos grandes hugs,hugs.


Mike November 6, 2011 at 11:10 am

Looks lovely and moist!! I haven’t made a bundt cake in awhile now. I will have to try this recipe out! :)


twistedkitchen November 6, 2011 at 7:19 pm

That looks heavenly!


Mari @ Mari's Cakes November 6, 2011 at 10:48 pm




Magic of Spice November 7, 2011 at 12:10 am

Looks wonderfully moist and delicious…love the toasted coconut :)


Peggy November 7, 2011 at 9:30 pm

What a beautiful cake!


Maris November 10, 2011 at 2:38 am

I’ve said it before and this won’t be the last, but I LOVE PUMPKIN.


SamCyn November 15, 2011 at 3:11 pm

This sounds sooooo good! I’ve got to try for sure.


Sue/the view from great island November 15, 2011 at 3:40 pm

This is great, the cake looks so moist, and I’ve never thought of pairing pumpkin with coconut, but it sounds perfect.


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