Pumpkin Coconut Cake With Coconut Ganache

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If you’ve been wondering how to make a easy pumpkin layer cake then this pumpkin coconut cake with coconut ganache is for you! The pumpkin & coconut cream make it so tender and moist. Then you have the whipped cream in the middle of the beautiful cake layers topped with a coconut ganache (which is slightly less sweet than normal) and sprinkled with toasted coconut. Get it girl.

This cake is so delicious, that writing this article has me thinking I may need to make another one this weekend. Would we say it’s healthy because it has pumpkin and coconut in it? Is that how it works?

Tip time, tip, tip, tip, tiiiiiiime. If you are new here, this is the best time. Tip time.

Tips for making a coconut cream cake:

• Use coconut cream NOT coconut milk. The cake & ganache will not come together properly.

• All your elements (cake, ganache, toasted coconut etc.) need to be cooled before assembling.

• The ganache is more translucent than a typical white chocolate ganache, this is because of the coconut cream.

• Make sure you showcase your beautiful creation with a complimentary styled wooden cake stand!

• If your interested in using coconut cream in baking try my Banana Coconut Cream Muffins recipe or feel free to request a recipe below!

Enjoy! Paige x

Pumpkin Coconut Cream Cake

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Yield: 8

Author: Paige

Prep time: 20 MinCook time: 20 MinInactive time: 1 HourTotal time: 1 H & 40 M

Pumpkin & coconut cream cake is so tender and mouthwatering. You have the whipped cream in the middle of the beautiful cake layers topped with a coconut ganache (which is slightly less sweet than normal) and sprinkled with toasted coconut.

Ingredients

Pumpkin Coconut Cream Cake

• 3/4 cup / 170 grams butter, softened
• 1 cup white sugar
• 1/2 cup coconut cream
• 1 cup pumpkin puree
• 1 teaspoon vanilla essence
• 1 egg
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt

Coconut Ganache

• 3/4 cup coconut cream
• 1 1/4 cups white chocolate melts

Assembly

• 1/3 cup desiccated coconut
• 1 cup heavy cream

Instructions

Pumpkin Coconut Cream Cake

1. Preheat oven to 355 F fan bake. Line 2 x 8-9 inch spring form pans with parchment paper.
2. In a large bowl cream butter & sugar for 1 - 2 minutes, it will look pale & fluffy.
3. Add coconut cream, pumpkin, vanilla essence, & egg to the large bowl. Mix until fully combined, if the mixture splits don’t worry it will come together in the oven.
4. In a separate bowl mix flour, baking powder, & salt. Add to the wet ingredients. Mix together with a spatula until just combined. The texture will be thick.
5. Evenly split cake batter into the cake pans. Smooth the top with a spatula.
6. Place in the oven for 13 - 15 minutes, remove when skewer comes out clean. Cool in the pans for 10 minutes. Transfer cakes to a cooling rack.

Coconut Ganache

1. Pour coconut cream into a small pot. Place on a medium heat. Heat coconut cream until nearly boiling. Stirring continuously.
2. Place chocolate in a metal bowl, add 1/3 of the coconut cream, whisk into the chocolate (will be thick at first). Repeat until all the coconut cream is mixed into the chocolate. Whisk till smooth. If there are small lumps pass through a sieve.
3. The ganache will be more translucent because of the coconut cream. Place in fridge too cool for 1 hour. Stir a couple of times during the hour.
4. Remove from fridge when ready to use. If it’s to thick to pour, leave out to warm through, it will become more liquidy again.

Assembly

1. Toast desiccated coconut in a dry pan on a medium heat. Stirring. 2 - 3 minutes. Once golden, remove from pan onto a plate to cool.
2. Once all your elements have cooled. Whip cream until stiff peaks form.
3. Place one cake onto a serving plate, add 3/4’s of the cream to the middle of the cake. Spread cream around with a spatula. Leave 1/2 inch of the edge free from cream. Add more cream if needed.
4. Gently place the other cake on top of the cream. Drizzle the coconut ganache over the top of the whole cake.
5. Sprinkle with the yummy toasted coconut.
6. Serve immediately or will keep in the fridge for 1 - 2 days.

Nutrition Facts

Calories

799.15

Fat

51.05 g

Sat. Fat

35.63 g

Carbs

79.94 g

Fiber

3.6 g

Net carbs

76.33 g

Sugar

39.48 g

Protein

9.71 g

Sodium

287.65 mg

Cholesterol

104.17 mg

Similar Recipes

Banana Coconut Cream Muffins

https://www.stripesandwillows.com/recipes/pumpkin-coconut-cream-cake-with-coconut-ganache

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pumpkin cake, pumpkin coconut cream cake, baking with coconut cream

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