Pumpkin-coconut cake recipe
A recipe for a simple pumpkin cake with coconut milk and coconut caramel.
Wyposażenie
- Recipe for a long loaf pan - about 30 cm long.
Składniki
ingredients for pumpkin cake with coconut milk
- 450 g wheat flour - all-purpose ((3 cups) )
- 200 g sugar ((1 cup) )
- 2 teaspoons baking soda (- level)
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 400 g pumpkin puree ((2 cups) - I made it from Hokkaido pumpkin, so it was thick)
- 160 ml oil
- 250 ml coconut milk ( from a can)
- 2 eggs ( size L)
ingredients for coconut caramel for the cake
- 125 g coconut sugar ((3/4 cup) )
- 1 tablespoon water
- 150 g canned coconut milk ((about 2/3 cup) )
- 1 tablespoon butter
- 0,5 teaspoon salt ((optional))
Instrukcja
How to make pumpkin cake with coconut milk
- In one bowl, place the dry ingredients and mix.450 g wheat flour - all-purpose, 200 g sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon nutmeg
- In the second bowl, mix the pumpkin puree with oil, coconut milk, and eggs.400 g pumpkin puree , 160 ml oil, 250 ml coconut milk, 2 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.
How to make coconut caramel
- To make coconut caramel, transfer the coconut sugar to a saucepan and add a tablespoon of water.125 g coconut sugar, 1 tablespoon water
- 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.150 g canned coconut milk, 1 tablespoon butter
- Finally, you can add a little salt if you like salted caramel.0,5 teaspoon salt
- Cool the caramel and pour it over the cake before serving.
Uwagi
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.
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.
Wartości Odżywcze
Servings: 100gCalories: 283kcalCarbohydrates: 32gProtein: 5gFat: 15g
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