Coconut Pumpkin Cake
January 17, 2006 // 1 CommentThis recipe created by Jess Grima, won the Prepared Food Competition at the Mackay Branch at their December, 2005 Meeting, judged by Lok Shim.
Coconut Pumpkin Cake
125 g butter
1 cup coconut
1 T/S orange juice
1 cup sugar
1 ½ cups mashed pumpkin
1 t/s grated orange rind
3 eggs
1 ½ cups wholemeal S R flour
½ cup sultanas
Method
Grease a 15cm x 25cm tin. Cream butter and sugar, until light & fluffy then beat in eggs one at a time. Stir in coconut & pumpkin then fold in sifted flour, rind, juice and & sultanas. Mix well. Spread into tin and bake in moderate oven for 1 ¼ hours, or until cooked when tested.
Contributed by Jess Grima
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