Pumpkin-banana-coconut slices

Ingredients for 1 servings:

• 1 ½ kg banana(s), ripe
• 1 kg Hokkaido pumpkin(s)
• 600 g wheat flour
• 550 ml sunflower oil
• 500 g desiccated coconut
• n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rapa Nui sheet cake, a specialty of Easter Island

Preheat the oven to 120°C (top/bottom heat). Coarsely grate the pumpkin flesh. Mash the bananas in a large bowl with a fork, then add the grated pumpkin and half of the flour. Mix everything well. Gradually stir in the remaining flour along with the oil. Fold in 3/4 of the desiccated coconut. If desired, you can add up to 500g of sugar. Some people only like the cake sweetened with sugar, but many find it savory without sugar and sweetened solely by the addition of the desiccated coconut. Line a large baking sheet with baking paper. Pour the batter onto it and smooth it down. Bake the cake for about 1 hour. Depending on your oven, it may take a little longer. Let it cool and sprinkle with the remaining desiccated coconut. Cut into small pieces and serve.