Nutrition Facts
8 servings
8
Recipe for Pumpkin and Coconut Cake
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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!
Ingredients
150 softened butter
2 eggs
150 powdered sugar
200 Flour
10 Baking powder
50 Coconut
15 Milk
400 pumpkin flesh
1 pinch salt
Directions
1
Preheat the oven to 160°C, fan forced.
2
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.
3
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.
4
Finally, incorporate the pumpkin puree. Mix everything together and pour the batter into a greased cake pan.
5
Bake for 45 minutes at 160°C. Let it cool before removing from the mold.
6
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.
Ingredients
Ingredients
150 softened butter
2 eggs
150 powdered sugar
200 Flour
10 Baking powder
50 Coconut
15 Milk
400 pumpkin flesh
1 pinch salt
Directions
Directions
1
Preheat the oven to 160°C, fan forced.
2
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.
3
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.
4
Finally, incorporate the pumpkin puree. Mix everything together and pour the batter into a greased cake pan.
5
Bake for 45 minutes at 160°C. Let it cool before removing from the mold.
6
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.
Notes
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faustine_c
Original recipe to use squash in dessert. Easy to make, very indulgent, but, as expected, difficult to cook perfectly even with an extra 10 minutes of cooking time.
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