Chocolate Coconut and Pumpkin Marble Bundt Cake

There’s something magical about the combination of chocolate and pumpkin, and when you bring them together in the form of a Chocolate Coconut and Pumpkin Marble Bundt Cake, it’s simply irresistible. I remember the first time I made this cake; the aroma filled my kitchen, drawing everyone in like moths to a flame. The blend of rich, dark chocolate and the warm spices of pumpkin creates a cozy atmosphere that feels just right, especially during the fall season. This cake has become a staple at my family gatherings, and I can’t help but smile every time I see my loved ones savoring each bite. It’s not just a dessert; it’s a moment of joy and togetherness.

Ingredients for Chocolate Coconut and Pumpkin Marble Bundt Cake

The ingredients for this Chocolate Coconut and Pumpkin Marble Bundt Cake come together to create a symphony of flavors and textures. Each component plays a crucial role in achieving that perfect balance of sweetness and warmth.

• Nonstick baking spray, for pan: Essential for ensuring the cake doesn’t stick to the bundt pan, making for easy release and clean slices.
• All-purpose flour (2 1/2 cups, divided): This is the foundation of your cake, providing structure and stability.
• Salt (1 teaspoon, divided): Enhances the sweetness and balances the flavors, ensuring a well-rounded taste.
• Baking powder (2 teaspoons, divided): This leavening agent gives the cake its rise, making it fluffy and light.
• Unsalted butter (1 1/2 sticks, softened): Adds richness and moisture, contributing to the cake’s tender crumb.
• Sugar (2 cups): Sweetens the batter, creating that delightful taste we all love.
• Large eggs (5): Binds the ingredients together and helps with the cake’s structure.
• Vanilla extract (1 teaspoon): Introduces a warm, sweet aroma that enhances the overall flavor.
• Sweetened coconut flakes (1/2 cup): Adds texture and a hint of tropical sweetness that complements the chocolate.
• Dark chocolate (16 oz bar): The star of the cake, providing a rich, indulgent flavor that pairs beautifully with pumpkin.
• Canned pumpkin (15 oz): Imparts moisture and a subtle earthy flavor that makes this cake special.
• Milk (1/2 cup): Adds moisture to the batter, helping achieve the perfect consistency.
• Pumpkin pie spice (2 teaspoons): Brings that quintessential fall flavor to the cake.
• Cinnamon (1 teaspoon): Adds warmth and depth to the cake’s flavor profile.
• Dark chocolate (6 oz for the glaze): This luscious glaze adds a finishing touch that makes the cake irresistibly decadent.
• Milk (2 teaspoons for the glaze): Helps in melting the chocolate for a smooth glaze.
• Toasted coconut (1/3 cup): A crunchy topping that adds a beautiful finish to the cake.

How to Assemble Chocolate Coconut and Pumpkin Marble Bundt Cake

Assembling the Chocolate Coconut and Pumpkin Marble Bundt Cake is a fun and engaging process. You’ll love watching the two flavors come together in such a beautiful way.

1. Preheat your oven to 350 degrees F. This step is crucial for ensuring your cake bakes evenly. The right temperature is key to achieving that perfect rise and texture.

2. Spray a 12-cup bundt pan with nonstick baking spray and dust it with flour. This will create a barrier, preventing the cake from sticking to the pan, and make for easy removal.

3. Divide your dry ingredients into two separate medium bowls. In one bowl, mix together 1 1/4 cups of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. In the other bowl, repeat the process with the remaining amounts. This ensures each batter gets the correct balance of dry elements.

4. In a separate large bowl, cream together the butter and sugar until the mixture is light and fluffy. This step is essential, as it incorporates air into the batter, leading to a lighter cake. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

5. Add the vanilla extract to the mixture, stirring until everything is well combined. The vanilla not only adds flavor but also enhances the sweetness of the batter.

6. Now, make each cake batter by pouring half of the butter/sugar mixture into each of the bowls of dry ingredients. Mix both bowls until the batter is well combined and creamy. One bowl will be for the chocolate-coconut cake mix, and the other is for the pumpkin cake.

7. For the chocolate and coconut batter, place 6 oz of dark chocolate in a small microwave-safe bowl and microwave in 30-second increments until melted. Make sure to let it cool for a few minutes before adding it to the chocolate batter. Stir in 1/2 cup of milk and 1/2 cup of sweetened coconut flakes. Combine until smooth.

8. For the pumpkin batter, add the canned pumpkin, pumpkin pie spice, and cinnamon to the other bowl of batter. Mix together until everything is well blended, creating a rich and flavorful pumpkin base.

9. Spoon half of the pumpkin batter into the bundt pan first. Next, drop spoonfuls of the chocolate batter over the pumpkin batter. Use a butter knife to swirl it gently a couple of times. This will create that beautiful marbled effect.

10. Repeat the process by spooning the remaining pumpkin and chocolate batters into the pan, swirling one final time across the top. Don’t overmix; you still want to see the marbling.

11. Bake in your preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean. This is a good indicator that your cake has set properly.

12. Once baked, let the cake cool in the pan for about 10 minutes before turning it onto a wire rack. Allow it to cool completely, which will give it a chance to firm up and develop flavor.

13. For the glaze, melt the remaining 6 oz of dark chocolate in a small bowl with 2 teaspoons of milk in the microwave for 30 seconds. Stir until smooth. Spoon this glaze generously over the cooled cake, allowing it to drip down the sides.

14. Finally, top the cake with toasted coconut and let the glaze set for about 10 minutes before serving. Transfer the cake to a platter or serving dish and slice it into 12 pieces for sharing.

Tips for Success

If you want your Chocolate Coconut and Pumpkin Marble Bundt Cake to be the best it can be, here are some tips to keep in mind.

• Storage: Make sure to keep your cake covered at room temperature for up to 3 days to maintain its moisture.
• Freezing: You can freeze the cake for longer storage. Wrap it tightly in plastic wrap and foil for up to three months.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Serving: It’s perfect for gatherings, so don’t hesitate to serve it at your next party or holiday meal.
• Variations: Try adding nuts or chocolate chips for a different texture and flavor.

Accompaniments for Chocolate Coconut and Pumpkin Marble Bundt Cake

When it comes to serving your Chocolate Coconut and Pumpkin Marble Bundt Cake, the possibilities are endless. Here’s how to present it:

• Serve with ice cream: A scoop of vanilla or cinnamon ice cream complements the cake beautifully.
• Whipped cream: A dollop of freshly whipped cream can enhance the flavors and add a creamy texture.
• Seasonal spices: Consider serving with a sprinkle of nutmeg or a dash of cinnamon for an extra kick of flavor.
• Garnishing: Use more toasted coconut on top for a visually appealing presentation and to accentuate the flavor.
• Coffee or tea: Pairing this cake with your favorite warm beverage creates a comforting experience.
• Occasions: Perfect for Thanksgiving, family gatherings, or simply as a weekend treat to savor.

FAQ

Conclusion

The Chocolate Coconut and Pumpkin Marble Bundt Cake is truly a fall favorite that brings warmth and joy to any table. Its rich flavors and moist texture make it an unforgettable treat. I encourage you to give this recipe a try; it might just become a new tradition in your home!

Chocolate Coconut and Pumpkin Marble Bundt Cake

The ultimate fall dessert, the Chocolate Coconut and Pumpkin Marble Bundt Cake combines rich chocolate and sweet pumpkin for a delightful treat. Perfectly moist and beautifully marbled, this cake is a must-try for any gathering. Make it tonight and enjoy the cozy flavors!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 can Nonstick baking spray for pan
• 2 1/2 cups All-purpose flour divided
• 1 teaspoon Salt divided
• 2 teaspoons Baking powder divided
• 1 1/2 sticks Unsalted butter softened
• 2 cups Sugar
• 5 large Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Sweetened coconut flakes
• 16 oz Dark chocolate bar
• 15 oz Canned pumpkin
• 1/2 cup Milk
• 2 teaspoons Pumpkin pie spice
• 1 teaspoon Cinnamon
• 6 oz Dark chocolate for the glaze
• 2 teaspoons Milk
• 1/3 cup Toasted coconut

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees F.
2. Spray a 12-cup bundt pan with nonstick baking spray and dust it with flour.
3. Divide your dry ingredients into two separate medium bowls.
4. In a separate large bowl, cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs, one at a time. Add vanilla extract.
5. Make each cake batter by pouring half of the butter/sugar mixture into the two separate bowls of flour. Mix both bowls until well combined and creamy.
6. For the chocolate & coconut batter: Put 6 oz of dark chocolate in a small bowl and microwave in 30 seconds increments or until melted. Cool for a few minutes and add to one of the cake batter bowls. Then add 1/2 cup of milk and 1/2 cup of sweetened coconut flakes. Mix and set aside.
7. For the pumpkin batter: Add 1 can of canned pumpkin and pumpkin pie spice and cinnamon to the other butter/flour batter. Mix together until well combined.
8. Spoon half the pumpkin batter into the 12-cup bundt-cake pan. Drop the chocolate batter by spoonfuls over the pumpkin batter. Swirl a couple times with a butter knife. Repeat to spoon remaining pumpkin and chocolate batters into pan. Swirl again about 10 times back and forth all over the pan.
9. Bake for 50-60 minutes or until a toothpick comes out mostly clean. Cool cake for 10 minutes before turning it on a rack, then let cool completely.
10. Next, put the other 6 oz of dark chocolate in a small microwave bowl with 2 tsp of milk. Microwave for 30 seconds, then stir. Spoon the chocolate glaze over the cake and top with toasted coconut. Let the glaze set for about 10 minutes before serving.
11. Transfer the cake to a platter or serving dish and slice into 12 pieces.

Notes

Keep cake covered for up to 3 days. Cake will remain moist.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.