Pumpkin, pecan and coconut ring cake
Print Recipe
5 from 2 votes

Pumpkin, Pecan & Coconut Cake

This Pumpkin Pecan and Coconut Ring Cake is perfect for autumn. It has seasonal spice, sweet pumpkin, chewy coconut & an amazing cinnamon and maple icing. It is one delectable cake.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Baking
Cuisine: American
Keyword: bundt cake, coconut cake, maple frosting, pumpkin, pumpkin bundt, spice
Servings: 12
Author: Jane Saunders


For the Sponge Cake

  • 275 g/2 1/4 cups Soft light brown sugar
  • 150 g/ cup 2/3 Butter (softened)
  • 3 Eggs - large, free range
  • 125 ml Soured cream
  • 125 ml Pumpkin puree* (see notes)
  • 275 g/ 2 1/4 cups Plain (all purpose) flour
  • 1 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/4 tsp Ground allspice
  • 1/4 tsp Ground mace
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp 1/4 tsp ground cloves
  • 40 g/ 1/2 cup Dessicated coconut
  • 40 g/ 1/3 cup Pecan nuts (chopped)

For the Maple Frosting

  • 250 g/ 2 cups Icing sugar (sifted)
  • 1/2 tsp Ground cinnamon
  • 2 tsp Maple syrup
  • 4 tsp tsp water
  • 1 tbsp Dessicated coconut
  • 2 tbsp Pecan nuts (chopped)


  • Preheat the oven 170ºC/325ºF/ GM3 and grease the baking tin
  • Sift the flour, spices, salt and baking soda into a bowl
  • Combine the butter and sugar together in a large bowl with electric beaters for 3-4 minutes until fluffy and the colour begins to lighten
  • Add the eggs, one at a time, beating well between addition. Beat in the soured cream followed by the pumpkin puree
  • Using a metal spoon, fold half of the flour mixture into the wet mix, then fold in the remaining flour. Finally, fold through the dessicated coconut and the nuts until evenly distributed
  • Carefully spoon the batter into the prepared tin and bake for 30-40 minutes until lightly browned and a skewer comes out clean. (If, after 30 minutes, you are worried about the cake top burning, lay foil across the top)
  • Once cooked, allow to rest for 2 minutes, then turn out of the tin and leave to cool on a wire rack
  • Whilst cooling toast the dessicated coconut in a moderate oven (170ºC/325ºF/ GM3) for 2-3 minutes, keeping a close eye on it as it burns easily. Allow to cool
  • When the cake is cold, combine the icing sugar, ground cinnamon and maple syrup with enough of the water to obtain a smooth icing with a fairly thick pouring consistency – runny enough to trickle down the side of the cake, but not thin enough to soak in (think thick custard)
  • Drizzle the icing over the cake in a zig-zig pattern. Repeat the zig-zigs, but in the opposite direction
  • Finally, sprinkle the coconut and pecan nuts over the top


*Either canned or homemade pumpkin puree works well.
To make the pumpkin puree cut the pumpkin into wedges and remove the seeds. Wrap the wedges in baking parchment and roast at 180ºC/ 350ºF/ GM 4 for 30 minutes. Allow to cool, then scoop the soft flesh from the skin and blitz in a blender until smooth.
I used a baking tin with an outer circumference of approx 80cm/ 31" (diameter 27cm/ 10"). If your tin is smaller than this, then the extra batter can be used to make sweet little cupcakes