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