Pumpkin Coconut Cake

Recipes | Buffalo Cookware Malaysia
  • 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


  1. In a bowl, mix flour, baking powder and salt. Sieve flour mixture.
  2. 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.
  3. Add flour mixture into batter and mix until well combined.
  4. Greased inner pot with butter. Pour in flour batter and sprinkle grated pumpkin on top. Select “Cake” function and adjust timing to 45 minutes.
  5. Once complete, remove cake from inner pot and place cake on cooling rack to cool.
  6. In a bowl, combined desiccated coconut and salt then set aside
  7. In a whisking bowl of Buffalo mix master , place fresh cream and whisk until you achieve stiff peak.
  8. Spread whipped cream frosting evenly on top of the cake and sprinkle desiccated coconut on top.