- 80gm pumpkin (grated)
- 4 eggs
- 120gm low gluten flour
- 100gm sugar
- 2gm salt
- 1 tsp baking powder
- 50ml milk
- 50gm olive oil
- 100ml fresh cream
- 100gm fresh desiccated coconut
- ¼ tsp salt
Method
- In a bowl, mix flour, baking powder and salt. Sieve flour mixture.
- In a whisking bowl of Mix Master , place egg and sugar and beat for 10 minutes until light yellow colour. At 8 minutes, alternate between milk and oil adding them gradually in two parts.
- Add flour mixture into batter and mix until well combined.
- Greased inner pot with butter. Pour in flour batter and sprinkle grated pumpkin on top. Select “Cake” function and adjust timing to 45 minutes.
- Once complete, remove cake from inner pot and place cake on cooling rack to cool.
- In a bowl, combined desiccated coconut and salt then set aside
- In a whisking bowl of Buffalo mix master , place fresh cream and whisk until you achieve stiff peak.
- Spread whipped cream frosting evenly on top of the cake and sprinkle desiccated coconut on top.
