By Jan Cheshire
WITH all this rain and the electricity outages I feel we need something warming and sweet.
This pumpkin and coconut cake is very quick and easy to make, and it uses the last of our uninvited pumpkins!
WITH all this rain and the electricity outages I feel we need something warming and sweet.
This pumpkin and coconut cake is very quick and easy to make, and it uses the last of our uninvited pumpkins!
Ingredients
125 grams of soft butter
1 cup of raw sugar
3 eggs
1½ cups of mashed pumpkin
1 cup of desiccated coconut
1½ cups of self-raising flour
½ cup of sultanas
1 tablespoon of orange juice
1 teaspoon of orange zest
Method
Enjoy!
125 grams of soft butter
1 cup of raw sugar
3 eggs
1½ cups of mashed pumpkin
1 cup of desiccated coconut
1½ cups of self-raising flour
½ cup of sultanas
1 tablespoon of orange juice
1 teaspoon of orange zest
Method
- Cream the butter and sugar.
- Add the eggs one at a time.
- Add the mashed pumpkin and the coconut and mix well.
- Gently fold in the flour.
- Stir in the sultanas (I always put another handful in).
- Add the orange juice and zest.
- Grease a 14 x 24 cm. loaf tin.
- Bake at 180 for 1¼ hours.
Enjoy!