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Slice of cake with figs & cream

Pumpkin and coconut loaf

If you're carving a jack-o'-lantern this Halloween, save the flesh and use it to make this delicious pumpkin and coconut cake.

Ingredients: (serves 5)
•    225 grams self-raising flour 
•    2 teaspoons baking powder 
•    100 grams maple or date syrup 
•    3 teaspoons cinnamon or mixed spice 
•    300 grams pumpkin puree (cooked and then blitzed if making from scratch)
•    75 grams coconut oil 
•    50 grams desiccated coconut
 

Method:
1.    Pre-heat the oven to 180 celsius. 
2.    Mix pumpkin puree well with oil and maple or date syrup. 
3.    Add the flour, baking powder and cinnamon, and combine well. Add any additional ingredients. 
4.    Bake in a greased and lined loaf tin for 15 minutes, before checking. Cover with foil, if the loaf cake is browning. 
5.    Bake for another 15 minutes (approximately). Allow to cool a little before slicing. It's delicious freshly baked but even yummier when it goes gooey the next day!

 

Recipe created for #FoodSavvy Norfolk & Suffolk