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Anniversary Bundt® Pan

Anniversary Bundt® Pan


Chocolate-Coconut and Pumpkin Marble Bundt

5 based on 3 reviews






  • Cake:
  • 2 1/ 2 cups All Purpose Flour
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1 1/ 2 Softened Sticks Unsalted Butter
  • 2 cups Sugar
  • 5 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/ 2 cup Sweetened Coconut Flakes
  • 6 ounces Dark Chocolate
  • 15 ounces Can of Pumpkin
  • 1/ 2 cup Milk
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 6 ounces Dark Chocolate
  • 2 teaspoons Milk
  • 1/ 3 cup Toasted Coconut


Baking Instructions:
Preheat oven to 350 degrees F.

Spray 12 cup Bundt pan with nonstick baking spray and dust with flour.

Divide dry ingredients into two separate medium bowls putting 1 1/4 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder into each.

In a large bowl, cream the butter and sugar together until light and fluffy.  Beat in the eggs, one at a time. Add vanilla.

Make the base cake batter by pouring half of the butter/sugar mixture into the two separate bowls of flour.  Combine both bowls until well combined and creamy.  One will be for chocolate/coconut cake mix and one is for the pumpkin cake.

For the chocolate & coconut batter: Put 6 oz of chocolate in 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 flaked coconut.  Mix and set aside.

For the pumpkin batter: Add 1 can of pumpkin and the pumpkin pie spice and cinnamon to the other butter/flour batter. Mix together until well combined.

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.

Bake for 50-60 minutes or until toothpick comes out mostly clean.  Cool cake 10 minutes before turning it on a rack, then let cool completely.

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.

Transfer the cake to a platter or serving dish and slice.

Serving Recommendations:
Transfer the cake to a platter or serving dish and slice into 12 pieces.

Serve with vanilla bean ice cream if desired.

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

Why this recipe represents holiday and tradition:
My dad used to always make chocolate cake with coconut when I was younger.  It was his version of 'German Chocolate Cake'.  I wanted to combine my heritage with the tradition of baking pumpkin around fall and the holidays.  I knew that pumpkin went well with chocolate, so I combined the two into a moist cake.  The flavors blend perfectly together!

Read Recipe Reviews

    I made this cake a few years ago. It looks spectacular and tastes just as good! People that don’t like pumpkin love it as do people that don’t like coconut. It’s a real winner!

    This bundt cake was a huge hit in the office. Everyone said the flavors mixed so well together with the extra fun of the coconut in there. This is my new go to cake to take anywhere. It looks as beautiful as it taste. I am making this cake in the mini bundt size for Halloween and putting orange candies with the coconut on top having been soaked in orange and black food coloring. There is nothing not to like about this cake!!!

    I was looking for something to bake with ingredients that I had in my pantry. I love making bundt cakes and have a variety of the pans. I had pumpkin, chocolate and coconut on hand. I followed the directions exactly. It took about 45 minutes to get together. The different batters tasted wonderful so I was hoping for a great result. I poured the batter into the oiled and floured pan. In my oven it took about 5 minutes less to bake than the time stated. The cake cooled, came out of the pan beautifully and then I frosted it. It was almost too beautiful to cut into. I am a necessary worker, so I took this into the office. Everyone, and I mean everyone loved this cake. The mix of flavors, the moistness, the frosting with coconut …they all said to always bring this cake. This cake would be good anytime of the year. It truly looks beautiful when assembled. This cake is going into my top tier of dessert/breakfast favorites.

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Product Used In This Recipe

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Anniversary Bundt® Pan

Anniversary Bundt® Pan