Raisin and Coconut Pumpkin Snack Cake
Easy Raisin and Coconut Pumpkin Snack Cake recipe. Super moist and quick to make, this makes a great nut free breakfast or dessert idea.
It has been a week since I last posted a pumpkin flavoured recipe. That is too long!! Let's remedy that, shall we?
It's Raisin and Coconut Pumpkin Snack Cake on the menu. At least for tonight and tomorrow. We'll see if we can make it last any longer than that.
My favourite thing about snack cakes are that they are so easy to make, and so easy to eat too.
One of the reasons I have stopped making actual frosted cakes (like my Strawberry Layer Cake) is that no one ever eats them in my house!
The thought of cutting yourself a slice, putting it on a plate, getting a fork... it just seems like too much work for me these days. But with this snack cake? Grab a square and eat it over the sink. That's my kind of dessert!
And it uses a lot of pantry essentials:
- flour (combo of all-purpose & whole wheat, or 100% all-purpose works)
- sugar (brown and granulated)
- baking soda
- salt
- all-spice
- cinnamon
- pumpkin puree
- coconut oil
- coconut milk
- shredded coconut
- raisins
That's it!
You can definitely switch out ingredients that you need using up, or to fit your preferences. This cake is super versatile, so.. use regular milk! Switch out the raisins for cranberries. Get creative with it!
And make more with pumpkin. You won't regret it, I promise 😉
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Raisin and Coconut Pumpkin Snack Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups whole wheat flour
- 2 cups brown sugar, packed
- ⅔ cup granulated sugar
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground all-spice
- 1 ½ teaspoon ground cinnamon
- 2 cups pumpkin puree
- 1 cup coconut oil
- ⅔ cup coconut milk
- ⅔ cup sweetened shredded coconut
- 1 cup raisins
Instructions
- Preheat the oven to 350˚F. Lightly spray two 9x9 inch pans and set aside.
- In a large bowl, mix together the flours, sugars, baking soda, salt, all spice and cinnamon until fully combined. Add in the pumpkin puree, oil and coconut milk until fully combined. Fold in the coconut and the raisins until fully incorporated.
- Pour the batter evenly into the prepared pans, and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and allow to cool completely in the pan.
I'm really all over the pumpkin treats this year...and this was just delish. Loved the simple and satisfying flavors and texture.
Yay! So glad you liked it Debra!
Such a fun cake for autumn! I love how easily it comes together and all those flavors. The texture looks absolutely perfect. Yum!
I am obsessed with it this season! Thanks Tara 🙂
I bet this makes your home smell amazing while baking! Love that you add coconut with the pumpkin. Delicious!
It's such a good combo! 😉 Thanks Lisa
Looks so delicious and fun! Can't wait to try this one.
It's so good! Thanks Katie 🙂
Loved this recipe! It was super delicious and so easy. I'll definitely be making it again!
I am so glad you liked it. Thanks Kim!
I can smell it from here! Yay! I will try this tomorrow 🙂
Yay! Let me know how it goes 🙂
That looks like a healthy treat that would be a fun after school snack. I love the coconut and pumpkin flavors in this snack cake recipe!
Me too! Thanks Scarlet 🙂