Chocolate pumpkin cake with crunchy coconut pecan topping

This chocolate pumpkin cake with crunchy coconut pecan topping is the best pumpkin cake I’ve ever tasted. In fact, it’s also one of the best chocolate cakes I know! It’s wonderfully soft, rich and moist, with a texture that’s slightly reminiscent of brownies, yet much lighter. Every bite is packed with flavour – pumpkin, cocoa, cinnamon, coconut, nuts, pineapple, and a subtle hint of almond – all working together beautifully. The real highlight is the irresistible crunchy coconut and nut topping, lightly caramelised under the grill. It’s a delicious addition that takes this cake to another level. Highly recommended!

Which pumpkin do I use for baking? In Poland, Hokkaido pumpkin is the favourite choice for baking. In the UK, it’s sold as Red Kuri squash. It has a mild flavour, a naturally sweet, floury texture and deep orange flesh, making it perfect for cakes and desserts.

Ingredients for the chocolate pumpkin cake:

• 115 g butter, softened
• 190 g caster sugar
• ½ teaspoon almond extract
• 2 large eggs
• 1 cup pumpkin purée
• 150 g plain flour
• 40 g cocoa powder
• ½ cup rolled oats
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• a pinch of salt
• ½ tablespoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup finely diced canned pineapple or pears

All the ingredients should be at room temperature.

Beat the butter and sugar together until light and fluffy. Add the almond extract and mix briefly. Beat in the eggs, one at a time, mixing well after each addition. Add the pumpkin purée and beat until combined. The mixture may look slightly curdled at this stage, but this is perfectly normal and won’t affect the finished cake. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, spices and salt directly into the bowl. Add the rolled oats and gently fold everything together until just combined. Finally, stir in the diced pineapple or pears.

Line a 24 cm round cake tin with baking paper. Spoon the batter into the tin and level the surface.

Bake at 175°C for 45–55 minutes, or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and immediately spread the warm crunchy topping over the hot cake (recipe below). Preheat the oven grill. Place the cake under the grill for 1½–2 minutes, just until the topping turns golden brown. Watch it carefully – the topping can burn very quickly.

Ingredients for the crunchy coconut pecan topping:

• 65 g butter
• ½ cup dark muscovado sugar
• 60 ml double cream
• ¾ cup desiccated coconut
• ¾ cup pecan halves or walnut halves

Place the butter and muscovado sugar in a small saucepan. Heat gently, stirring, until the butter has melted and the sugar has dissolved. Add the double cream and stir until smooth. Bring the mixture to the boil, then stir in the desiccated coconut and pecans (or walnuts). Remove from the heat and leave to cool slightly before spreading over the warm cake.

Enjoy!

Recipe source: MniamMniam.com.