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Pumpkin Coconut Cake

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Pumpkin Coconut Cake

The perfect pumpkin coconut cake recipe with a picture and simple step-by-step instructions.

  • 2 Glasses Pumpkin in total 400g pumpkin meat
  • 500 g Flour
  • 3 Pc. Eggs
  • 1 packet Baking powder
  • 400 g Sugar
  • 200 g Toast the coconut flakes
  • 0,2 l Oil
  • 2 packet Vanilla sugar
  1. Drain the pumpkin and mash it with a fork. Toast the coconut flakes.
  2. Mix the pumpkin, eggs, sugar, vanilla sugar and oil together well. Mix the coconut flakes, flour and baking powder together and stir into the pumpkin mixture one tablespoon at a time.
  3. Put the mixture in a greased loaf pan. The mass is enough for 1 large or 2 small (29cm) loaf pan.
  4. Bake for approx. 60 minutes at 180 degrees top and bottom heat or 160 degrees convection.
  5. Store the cake in aluminum foil in the refrigerator. It tastes best after 2-3 days 🙂
  6. 6th
Dinner
European
pumpkin coconut cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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