Fluffy Pumpkin and Coconut Cake
A wonderfully light and moist cake that pairs the natural sweetness of pumpkin with the tropical warmth of shredded coconut. Folded egg whites give it an irresistibly airy crumb that melts in your mouth. A perfect autumn bake for the whole family.
🛒 Ingredients
15 servings
- 4 eggs, whites and yolks separated
- 4 tablespoons unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 cups (500 g) butternut squash or pumpkin, steamed and mashed
- 2 cups (250 g) all-purpose flour, sifted
- 1 cup (120 g) cornstarch
- 1 cup (100 g) shredded coconut
- 1 pinch of salt
- 1 tablespoon baking powder
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Directions
- 1
Preheat the oven to 340 °F (170 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Steam the pumpkin for about 20 minutes until very tender. Mash or press through a ricer to obtain a smooth purée. Set aside.
- 3
In a clean, dry bowl, beat the egg whites with the pinch of salt to stiff peaks. Set aside.
- 4
In a large mixing bowl, beat the egg yolks with the sugar and softened butter until the mixture is pale, fluffy, and creamy.
- 5
Add the pumpkin purée, shredded coconut, sifted flour, and cornstarch. Beat until you have a smooth, homogeneous batter.
- 6
Stir in the baking powder, then gently fold in the beaten egg whites using a spatula, working from the bottom up to keep the batter light and airy.
- 7
Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool before unmolding.
💡 Chef's Tip
Add 1 teaspoon of cinnamon and a pinch of nutmeg for a cozy autumn spice note. The cake keeps well for 3 days at room temperature under a cake dome and tastes even better the next day.
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