Hi friends! Since fall is here, I had to share one more pumpkin recipe with you. But hold onāthis one is different! While it features pumpkin, itās not your typical fall recipe. There are no traditional fall flavors like cinnamon or nutmeg. Instead, this Tropical Pumpkin Coconut Loaf is bursting with a unique combo of flavors that might just become your new favorite. Seriously, itās that good!
If you love coconut, this recipe is a must-try. In Brazil, pumpkin and coconut are as common a pairing as pumpkin and spice are here. Itās a match made in heaven! The result? A loaf thatās delicate, moist, and coconutty on the inside, with a golden, firm crust thatās to die for. It fills your home with an aroma that will have everyone asking, āWhatās baking?ā
So, if youāre not a fan of fall flavors or just want to try something mind-blowingly different, this loaf is for you. Trust me, youāre going to love every bite!
Ingredients and Substitutions
- 2 eggs
- 50 g unsalted butter (softened): Since this cake is not very sweet, I would stick to using unsalted butter or your cake might be a little salty.
- 1 cup white sugar
- Ā½ cup pumpkin puree: make sure you buy pumpkin puree and not pumpkin pie filling
- 1 cup shredded coconut: I used sweetened shredded coconut. I have not tried this recipe with fresh coconut.
- 1 + Ā¼ cups all-purpose flour
- Ā½ cup milk
- 1 tbsp baking powder
Directions (Concise)
Preheat oven to 180Ā°C and grease a 23Ć1 cm(9Ć5 in) loaf pan. Cream butter, eggs, and sugar, then fold in coconut, pumpkin puree, milk, and flour. Add baking powder, pour into the prepared pan, and bake for 35 minutes or until a toothpick comes out clean.
How to Serve
This Tropical Pumpkin Coconut Loaf is wonderfully versatile! Itās not too sweet, making it perfect for any time of day. Enjoy it as a light afternoon treat with a cup of tea or coffee. It also makes a delightful breakfast loaf, adding a touch of tropical flavor to your morning routine. Slice it up and serve it plain, or with a pat of butter for a bit of extra richness. Whether youāre sharing it with family or savoring it on your own, this loaf is sure to brighten your day!
Tropical Pumpkin Coconut Loaf
Equipment
- 23Ć12 cm(9x5in) loaf pan
Ingredients
- 2 eggs
- 50 g unsalted butter softened 3 1/2 tbsp
- 1 cup sugar
- Ā½ cup pumpkin puree
- 1 cup shredded coconut (I used sweetened shredded coconut)
- 1+ Ā¼ cups all-purpose flour
- Ā½ cup milk
- 1 tablespoon baking powder
- icing sugar to dust the cake
Instructions
- Preheat your oven to 180Ā°C (350Ā°F). Grease your loaf pan with butter and dust it with flour, tapping out the excess. Set aside.
- In a mixing bowl, beat the softened butter, eggs, and sugar until the mixture is creamy and light in color. (This should take around 5 min or longer suing a stand mixer)
- Using a spatula, fold in the shredded coconut until evenly distributed.
- Add the pumpkin puree and mix until well combined.
- Gradually add the milk, stirring continuously until the mixture is smooth.
- Slowly incorporate the flour into the mixture, mixing until just combined. If needed, adjust with a bit more flour to achieve the desired consistency.
- Stir in the baking powder until fully integrated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. (Start checking on your cake around the 40 min as ovens differ)
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with icing sugar if you wish
Video
Notes
Nutrition
How to Store
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to 1 week. You can also freeze the cake for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving.
FYI
So, I made this cake today, and guess what? I had to use a slightly smaller pan because my usual one was all rusted and sad! Even though my pan wasnāt perfect, the cake turned out amazing! I usually swear by metal pans for their perfect rise and beautiful dome, but silicone pans are great too. It tasted just as delicious, proving that you can make things work with what you have. Sometimes, even when everything doesnāt go as planned, you still get something wonderful. This cake was a sweet reminder of that!
FAQ
Can I use canned pumpkin puree instead of homemade?
Yes, that s what I use! Canned pumpkin puree works perfectly for this recipe. Just make sure itās pure pumpkin with no added sugar or spices.
Can I use a different pan size?
If using a different pan size, adjust the baking time as needed. Smaller pans may require less baking time, while larger pans may need more. Check for doneness with a toothpick.
Recipe Inspiration:
This Tropical Pumpkin Coconut Loaf comes from one of my favorite Brazilian cooking blogs, Mel e Pimenta. If you can read Portuguese, itās definitely worth a visit. Iāve never tried a bad recipe from this blogāall of them turn out amazing! Mel e Pimenta consistently delivers delicious, authentic recipes that capture the true essence of Brazilian cuisine. This loaf is no exception, blending the rich flavors of pumpkin and coconut in a way thatās simply irresistible. Give it a try and see why Mel e Pimenta is a go-to source for fantastic recipes!
Iād love to hear what you think of this Tropical Pumpkin Coconut Loaf! Drop a comment below and let me know how it turned out for you. Your feedback means the world to me and helps others discover this delicious treat. If you enjoyed the recipe, donāt forget to share it with friends and family. Thanks for stopping by, and happy baking! šš°
Leave a Reply