Pumpkin and Coconut Cake

Servings: 8-10
Prep Time: 25 minutes (plus roasting time if using fresh pumpkin)
Cook Time: 50-60 minutes

Ingredients

Cake:

• 300g pumpkin, roasted (drizzle with olive oil and wrap in aluminum foil; bake at 180°C for 50-60 minutes until soft) and puréed, or use canned purée
• 50ml olive oil
• 180g sugar
• 200g all-purpose flour
• 75ml coconut milk
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp vanilla extract

Sweet Coconut Topping:

• 1 cup shredded coconut
• 50g sugar
• 3-4 cardamom pods, crushed
• Pinch of salt

Instructions

1. Preheat and Prepare:
   Preheat oven to 180°C (350°F). Line a baking pan with parchment paper.
2. Prepare the Wet Ingredients:
   • If using fresh pumpkin, purée it after roasting.
   • Blend pumpkin purée with sugar, cinnamon, and coconut milk. Gradually add olive oil while blending until smooth.
3. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together flour, salt, baking powder, and baking soda until well combined.
4. Combine Wet and Dry Ingredients:
   • Gradually add wet mixture to dry ingredients, whisking gently until combined. Add vanilla extract and stir until incorporated. Avoid overmixing.
5. Bake the Cake:
   • Pour batter into the prepared pan and smooth the top.
   • Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Check for doneness starting at 40 minutes.
6. Cool the Cake:
   • Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the Sweet Coconut Topping:
   • In a pan over low heat, melt sugar and add crushed cardamom. Avoid stirring to let sugar dissolve and caramelize.
   • Once melted, add shredded coconut and salt. Stir to combine.
8. Assemble the Cake:
   • Spread warm coconut mixture over the cooled cake. Let cool completely before slicing and serving.

Enjoy your Pumpkin & Coconut Cake!