For food lovers, sweet pumpkin is very much appreciated, but there's always a bit of chocolate. I could have added some chocolate chips to the cake, but I preferred to cover it with a thick layer of ganache. Yummy!
Preheat the oven to 160°C, fan forced.
Place the flesh of the pumpkin in a mixing bowl, cover it, and heat in the microwave for 8 minutes at 900 Watts. Use a fork to mash the flesh and let it cool.
In a second mixing bowl, whip the softened butter with the sugar. While continuing to whip, add the eggs one by one, then the flour, baking powder, milk, a pinch of salt, and the shredded coconut.
Finally, incorporate the pumpkin puree. Mix everything together and pour the batter into a greased cake pan.
Bake for 45 minutes at 160°C. Let it cool before removing from the mold.
To finish, for a more indulgent version, coat the top of your cake with chocolate ganache (heat 50ml of cream and pour it over 50g of dark chocolate before mixing) and a bit of grated coconut.
0 servings
8
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