Pumpkin coconut cake
Pumpkin coconut cake
In one bowl, place the dry ingredients and mix.
In the second bowl, mix the pumpkin puree with oil, coconut milk, and eggs.
Pour the wet ingredients into the dry ones and mix thoroughly - the batter will be thick (I used Hokkaido pumpkin puree, which is thick and not very moist).
Transfer the batter to a loaf pan about 30 cm long.
Bake at 170 degrees (fan-assisted) for about 60-70 minutes - until a skewer comes out clean.
After baking, let it cool.
Heat until the sugar dissolves - for me, it formed a tar-like mass :)
Add coconut milk and butter and heat together until the caramel is uniform.
Finally, you can add a little salt if you like salted caramel.
I provide the calorie count without caramel.
To make pumpkin puree, simply cut it into smaller pieces - I only cut Hokkaido pumpkin in half and remove the seeds - place on a baking sheet and bake for about 40 minutes at 180 degrees. After baking, cool, peel if necessary, and blend.
