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Pumpkin Cake with coconut
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
12 servings
Débora Cruz
@lar.da.debora155- Ingredients
- Recipe
- Eggs3 unit(s)
- Grated raw pumpkin130 g
- Coconut milk200 ml
- Sugar150 g
- Oil80 ml
- Salt1 coffee spoon
- Cinnamon powder1 teaspoon
- Fresh grated coconut (dehydrated)50 g
- Fine cornmeal150 g
- Peanut or almond flour1 cup
- Yeast powder1 tablespoon
- Beat the eggs, pumpkin, coconut milk, sugar, oil, salt and cinnamon in a blender until it becomes a liquid and homogeneous mass.
- Add the coconut and beat until it is in smaller pieces.
- Add the fine cornmeal and peanut flour and use the pulse mode of the blender to mix the dough.
- If your blender is not very powerful you can mix the flours using a spatula.
- Finish with the baking powder and stir quickly with the spatula.
- The dough is dense, but it looks a little liquid, but don't worry it's like that.
- Transfer the dough to a round shape with a hole in the middle of 22 cm in diameter and 8 cm in height or use a greased and floured 20 x 30 cm shape (I used rice flour).
- Bake in a preheated oven at 180º C for approximately 35-40 minutes.
- In the round shape it takes about 40 minutes and in the rectangular shape around 35 minutes, but it all depends on your oven.
- Do the toothpick test, when it comes out clean it is ready.
- Allow to cool completely before unmolding the coconut pumpkin cake. Pass the knives on the sides and also in the center, place a plate and turn the shape. You'll probably need to shake it to loosen the cake, but that's normal 😉
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