Pumpkin spice cake with coconut frosting
Yeung Man Cooking · ♥ 262 likes · 5.2K views · 5 min video
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cup flour
- 1 whole young Thai coconut
- ½ cup pumpkin spice puree
- 1 cup cane sugar
- ¼ cup coconut oil
In a mixing bowl combine the pumpkin spice puree, cane sugar, coconut oil and coconut or almond milk; whisk.
- 1 cup coconut or almond milk
- 1 tsp salt
- 2 tbsp cinnamon
- 1 tsp baking powder
Fill an 8 inch baking pan and bake 50 minutes.
For the frosting, open a young Thai coconut and strain out the coconut water.
- ½ cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp coconut or almond milk
- ¼ cup cashews
Combine cane sugar, the coconut meat, vanilla extract, coconut or almond milk and cashews into a frosting; store in the fridge to firm it up.
Making the coconut frosting