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

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

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

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

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

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