Dive into the velvety delight of our Silky Pumpkin Cake! Bursting with the rich flavors of pumpkin and coconut milk, this cake is a delightful treat for any occasion. Indulge in the perfect blend of sweetness and spice, all in one heavenly slice!
Ingredients:
- Pumpkin: 750 grams (26.5 ounces)
- Coconut milk: 400 grams (14.1 ounces)
- Chicken eggs: 3 pieces (180 grams)
- Wheat flour: 250 grams (8.8 ounces)
- Vanilla sugar: 10 grams (0.35 ounces)
- Sugar: 50 grams (1.8 ounces)
- Butter: 100 grams (3.5 ounces)
- For dusting: Powdered sugar
- For greasing: Butter
Instructions:
Cut the pumpkin into 1 cm cubes, place in a multicooker bowl, and cook for 40 minutes in the baking mode. Alternatively, you can bake it in the oven or steam it.
Puree the cooked pumpkin until smooth using a blender and let it cool to room temperature.
Pour coconut milk into a saucepan, add vanilla sugar, and heat until the sugar is completely dissolved. Let it cool to room temperature.
In the warm pumpkin puree, add eggs one by one, mixing well after each addition.
Gradually pour in the vanilla coconut milk and softened butter. Mix well.
Add sifted flour and mix until smooth.
Preheat the oven to 180°C (350°F). Grease a large baking dish (or 2 small ones) with butter and dust with flour.
Pour the batter into the prepared dish. Bake for 1.5–2 hours, or until a toothpick comes out clean. If the top starts to brown too much, cover it with foil. Remove the cake from the oven and let it sit for 10 minutes.
Remove from the mold and cool completely on a wire rack.
Optionally, dust with powdered sugar or cover with glaze.
Enjoy your meal!
