Pumpkin and Coconut Loaf Cake

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

Baking Vegetarian Coconut Pumpkin Loaf Cake

Estimated Nutrition

Calories

742.1

kcal / serving

4452.4 kcal total

Carbs

119.8g

per serving

718.6 g total

Fat

23.7g

per serving

142.2 g total

Protein

13.1g

per serving

78.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Soft Light Brown Sugar

500

Self-Rising Flour

2.5

Bicarbonate Soda

½ tsp

tsp

Icing Sugar

for dusting

Dairy

100

Unsalted Butter

piece

Egg

free-range

portion

Greek-Style Yogurt

for serving

NutsSeeds

tsp

Ground Cinnamon

0.5

tsp

Ground Ginger

0.5

tsp

Clove

ground

0.5

tsp

Nutmeg

ground

Desiccated Coconut

tsp

Ground Cinnamon

for dusting

OilsFats

Olive Oil

1 tbsp

Vegetables

600

Pumpkin

peeled, seeds removed, cubed

Method

Preheat the oven to 100°C and grease a 900g loaf tin.

Dust with icing sugar and cinnamon and serve with Greek-style yoghurt.

Bake the loaf for 50 minutes and allow it to cool.

Mix in the dry ingredients and transfer the batter to the loaf tin.

Cream the butter and sugar before stirring in the eggs and pumpkin.

Increase the oven temperature to 180°C.

Cool the pumpkin and blend in a food processor until smooth.

Roast the pumpkin drizzled with oil in a foil-covered tray for 25 minutes.