Pumpikin and coconut coffee cake<\/p>\n
1\/2 cup of sugar<\/p>\n
2 tablespoons of coconut oil (or a vegetable oil of your preference)<\/p>\n
3 eggs<\/p>\n
1 cup of kabocha squash puree or pumpkin puree<\/p>\n
1\/3 cup of milk<\/p>\n
1 1\/2 cup of flour<\/p>\n
1\/2 teaspoon\u00a0of salt<\/p>\n
1\/2 teaspoon of ground cinnamon<\/p>\n
1\/2 teaspoon\u00a0of ground ginger<\/p>\n
1\/2 teaspoon\u00a0of ground nutmeg<\/p>\n
1\/3 cup of unsweetened shredded coconut<\/p>\n
3 teaspoon\u00a0of baking powder<\/p>\n
1 tablespoon of granulated sugar<\/p>\n
Preheat the oven to 350 degrees. Spray a tube cake pan, set aside.<\/p>\n
With the help of a mixer beat well the sugar and coconut oil, add the eggs one at a time. Add the pumpkin puree and beat a little more. Add all the dry ingredients except the baking powder and granulated sugar, beat on low speed. Last add the baking powder and beat well still on low speed only until combined. Pour the mixture into the baking pan and sprinkle the top with the granulated sugar. Bake for 50 minutes.<\/p>\n
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Pumpikin and coconut coffee cake 1\/2 cup of sugar 2 tablespoons of coconut oil (or a vegetable oil of your preference) 3 eggs 1 cup of kabocha squash puree or pumpkin puree 1\/3 cup of milk 1 1\/2 cup of flour 1\/2 teaspoon\u00a0of salt 1\/2 teaspoon of ground cinnamon 1\/2 teaspoon\u00a0of ground ginger 1\/2 teaspoon\u00a0of … Continue reading Pumpkin and Coconut Coffee Cake – Bolo de Abobora com coco<\/span>