Quick Pumpkin Coconut Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 pumpkin meat, finely grated, e.g. from Hokkaido
- 100 g desiccated coconut
- 300 grams flour
- 1 packet baking powder
- 4 medium egg (s)
- 175 g butter
- 120 g suar
- 0.5 ½ lemon (s), untreated, grated zest and juice from it
- 1 pinch (s) salt
- some powdered sugar
- some water, possibly
Print Recipe
Pin Recipe Instructions
- Mix the eggs with the sugar and a pinch of salt until frothy, then stir in the softened butter. Add the pumpkin pulp, coconut flakes and lemon juice and stir. Then mix the flour with the baking powder and lemon zest and add. To make the dough smoother, add a little water as you feel it.
- Stir the dough for about 3 minutes on the highest setting, then place in a cup cake pan or loaf pan and bake at 175 degrees for about 45-50 minutes on the middle rack. The cake pan should be about 2/3 full.
- Let the cake cool a little in the tin, then turn it out onto a plate and dust with powdered sugar if you like.
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