Hi friends! Since fall is here, I had to share one more pumpkin recipe with you. But hold on—this one is different! While it features pumpkin, it’s not your typical fall recipe. There are no traditional fall flavors like cinnamon or nutmeg. Instead, this Tropical Pumpkin Coconut Loaf is bursting with a unique combo of flavors that might just become your new favorite. Seriously, it’s that good!
If you love coconut, this recipe is a must-try. In Brazil, pumpkin and coconut are as common a pairing as pumpkin and spice are here. It’s a match made in heaven! The result? A loaf that’s delicate, moist, and coconutty on the inside, with a golden, firm crust that’s to die for. It fills your home with an aroma that will have everyone asking, “What’s baking?”
So, if you’re not a fan of fall flavors or just want to try something mind-blowingly different, this loaf is for you. Trust me, you’re going to love every bite!
If you love pumpkin as much as I do, don’t miss these other cozy bakes:
- 🎃Whipped Pumpkin Spice Latte (Dalgona Coffee) The perfect make ahead drink to accompany all of your cozy bakes this fall. Just make a batch and store ir in your freezer until you a ready to serve with some warm milk
- 🍞 Fluffy Pumpkin Bread Loaf – This pumpkin bread is an actual bread!
- 🍞Pumpkin Dinner Rolls – Same amazing recipe as above, but the dinner roll version.
- 🎃 Pumpkin Dulce de Leche Bundt Cake – Sooooo goooood! That’s all I have to say!
- 🎃Pumpkin Spice Latte Brigadeiros– The perfect make ahead edible gift!
- 🎃 Pumpkin Muffins with Cream Cheese- Just like Starbucks but better!
- 🎃No Knead Pumpkin Bread – Perfect for a lazy but cozy fall afternoon
Ingredients and Substitutions
- Eggs – Use room temperature.
- Unsalted Butter – Stick with unsalted; salted may make the cake too salty.
- Sugar – White sugar keeps the flavor clean.
- Pumpkin Purée – Use pure pumpkin, not pumpkin pie filling.
- Shredded Coconut – I used sweetened; unsweetened should work but will make the cake less sweet.
- All-Purpose Flour – I haven’t tested this with gluten-free flour.
- Milk – Use 2% or whole milk, room temperature. I haven’t tried non-dairy options.
- Baking Powder – Ensure it’s fresh.
Directions Overview
Preheat oven to 180°C and grease a 23×1 cm(9×5 in) loaf pan. Cream butter, eggs, and sugar, then fold in coconut, pumpkin puree, milk, and flour. Add baking powder, pour into the prepared pan, and bake for 35 minutes or until a toothpick comes out clean.
How to Serve
This Tropical Pumpkin Coconut Loaf is wonderfully versatile! It’s not too sweet, making it perfect for any time of day. Enjoy it as a light afternoon treat with a cup of tea or coffee. It also makes a delightful breakfast loaf, adding a touch of tropical flavor to your morning routine. Slice it up and serve it plain, or with a pat of butter for a bit of extra richness. Whether you’re sharing it with family or savoring it on your own, this loaf is sure to brighten your day!
For the ultimate pairing, enjoy it with my Pumpkin Spice Latte Mix — a cozy, make-ahead version you can freeze and mix with warm milk anytime you crave that fall flavor. Whether you’re sharing it with family or savoring it on your own, this loaf is sure to brighten your day!
How to Store
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to 1 week. You can also freeze the cake for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving.
FYI
So, I made this cake today, and guess what? I had to use a slightly smaller pan because my usual one was all rusted and sad! Even though my pan wasn’t perfect, the cake turned out amazing! I usually swear by metal pans for their perfect rise and beautiful dome, but silicone pans are great too. It tasted just as delicious, proving that you can make things work with what you have. Sometimes, even when everything doesn’t go as planned, you still get something wonderful. This cake was a sweet reminder of that!
FAQ
Can I use canned pumpkin puree instead of homemade?
Yes, that s what I use! Canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin with no added sugar or spices.
Can I use a different pan size?
If using a different pan size, adjust the baking time as needed. Smaller pans may require less baking time, while larger pans may need more. Check for doneness with a toothpick.
Recipe Inspiration:
This Tropical Pumpkin Coconut Loaf comes from one of my favorite Brazilian cooking blogs, Mel e Pimenta. If you can read Portuguese, it’s definitely worth a visit.
I’d love to hear what you think of this Tropical Pumpkin Coconut Loaf! Drop a comment below and let me know how it turned out for you. Your feedback means the world to me and helps others discover this delicious treat. If you enjoyed the recipe, don’t forget to share it with friends and family. Thanks for stopping by, and happy baking! 🌟🍰
Tropical Pumpkin Coconut Loaf
Equipment
- 23×12 cm(9x5in) loaf pan
Ingredients
- 2 eggs
- 50 g unsalted butter softened 3 1/2 tbsp
- 1 cup sugar
- ½ cup pumpkin puree
- 1 cup shredded coconut (I used sweetened shredded coconut)
- 1+ ¼ cups all-purpose flour
- ½ cup milk
- 1 tablespoon baking powder
- icing sugar to dust the cake
- butter and flour to grease and dust your pan
Instructions
- Preheat your oven to 180°C (350°F). Grease your loaf pan with butter and dust it with flour, tapping out the excess. Set aside.butter and flour
- In a mixing bowl, beat the softened butter, eggs, and sugar until the mixture is creamy and light in color. (This should take around 5 min or longer using a stand mixer)2 eggs, 1 cup sugar, 50 g unsalted butter softened
- Using a spatula, fold in the shredded coconut until evenly distributed.1 cup shredded coconut
- Add the pumpkin puree and mix until well combined.½ cup pumpkin puree
- Gradually add the milk, stirring continuously until the mixture is smooth.½ cup milk
- Slowly incorporate the flour into the mixture, mixing until just combined.1+ ¼ cups all-purpose flour
- Stir in the baking powder until fully integrated.1 tablespoon baking powder
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. (Start checking on your cake around the 40 min as ovens differ)
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.icing sugar
- Dust with icing sugar if you wish
Leave a Reply