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Pumpkin and Coconut Loaf Cake

A delicious loaf cake featuring roasted pumpkin sweetness, warm spices, and desiccated coconut, served with creamy Greek-style yoghurt.

BakingVegetarianCoconutPumpkinLoaf Cake

Estimated Nutrition

Per Serving Total
Calories 742.1 kcals 4452.4 kcals
Carbohydrates 119.8 grams 718.6 grams
Fat 23.7 grams 142.2 grams
Protein 13.1 grams 78.5 grams
Cook Time
75 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
300
g
Soft Light Brown Sugar
500
g
Self-Raising Flour
2.5
g
Bicarbonate Of Soda
½ tsp
1
tsp
Icing Sugar
for dusting
Dairy
100
g
Unsalted Butter
2
piece
Eggs
free-range
1
portion
Greek-Style Yoghurt
for serving
NutsSeeds
1
tsp
Ground Cinnamon
0.5
tsp
Ground Ginger
0.5
tsp
Cloves
ground
0.5
tsp
Nutmeg
ground
50
g
Desiccated Coconut
1
tsp
Ground Cinnamon
for dusting
OilsFats
15
ml
Olive Oil
1 tbsp
Vegetables
600
g
Pumpkin
peeled, seeds removed, cubed

Steps

  • Preheat the oven to 100°C and grease a 900g loaf tin.
  • Roast the pumpkin drizzled with oil in a foil-covered tray for 25 minutes.
  • Cool the pumpkin and blend in a food processor until smooth.
  • Increase the oven temperature to 180°C.
  • Cream the butter and sugar before stirring in the eggs and pumpkin.
  • Mix in the dry ingredients and transfer the batter to the loaf tin.
  • Bake the loaf for 50 minutes and allow it to cool.
  • Dust with icing sugar and cinnamon and serve with Greek-style yoghurt.