Tropical Pumpkin Coconut Loaf
Fall in love with this Tropical Pumpkin Coconut Loaf! Delightfully moist, with a golden crust and irresistible coconut flavor. A must-try treat!
Equipment
- 23x12 cm(9x5in) loaf pan
Ingredients
- 2 eggs
- 50 g unsalted butter softened 3 1/2 tbsp
- 1 cup sugar
- ½ cup pumpkin puree
- 1 cup shredded coconut (I used sweetened shredded coconut)
- 1+ ¼ cups all-purpose flour
- ½ cup milk
- 1 tablespoon baking powder
- icing sugar to dust the cake
Instructions
- Preheat your oven to 180°C (350°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
Please note that calories provided are only an estimate