About this recipe:This is an incredible cake. Its moistness comes from the addition of an unusual ingredient: coconut milk! If sweetened coconut is used, reduce caster sugar to 100g.
120g chopped walnuts
440g plain flour
400g dark brown soft sugar
125g caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
500g pumpkin, cooked and pureed
225ml vegetable oil
160ml coconut milk
50g desiccated coconut
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Method Prep:15min › Cook:1hr15min › Extra time:20min › Ready in:1hr50min
Preheat oven to 180 C / Gas 4. Grease and flour two 500g loaf tins.
Spread walnuts in a single layer on an ungreased baking tray. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
In a large bowl, stir together the flour, brown sugar, caster sugar, bicarb, salt, nutmeg and cinnamon. Add the pumpkin puree, oil and coconut milk, and mix until all of the flour is absorbed. Fold in the desiccated coconut and toasted walnuts. Divide the cake mixture evenly between the prepared tins.
Bake for 1 hour and 15 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.