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Pumpkin and coconut cake

updated

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Ingredients for 1 servings:

  • 3 eggs
  • 100 g butter, melted
  • 130 g sugar
  • 2 tbsp rum
  • 500 g pumpkin puree, e.g. butternut squash
  • 150 g desiccated coconut
  • 75 g flour
  • 1 packet of baking powder
  • 2 packets of vanilla sugar
  • n. B. Lemon zest of half a lemon
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

super moist, very easy, tastes almost like pudding cake

Beat the eggs, sugar, and vanilla sugar until frothy. Add the rum and melted butter. Now add the pumpkin puree and desiccated coconut. Finally, combine the flour and baking powder and stir in. If you like, you can add the zest of half a lemon; I prefer the cake without. Bake in a greased 26 cm springform pan in a preheated oven at 200°C for about 40 minutes. Tips: The cake tastes best when served lukewarm. I always use homemade desiccated coconut, which makes the cake even moister.

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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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