Pumpkin and Shredded Coconut Sponge Cake
“You are going to fall in love with this sponge cake! The combination of pumpkin and shredded coconut are, to put it simply, spectacular. If you've never tried it, now is the time. Don't hesitate for a second, and let's get to it.”
Start by cleaning out the pumpkin and cutting it into pieces. Put water to boil in a pot and cook the pumpkin for 10 minutes. After this time, drain, and mash into a puree using a fork.
Beat the eggs in a bowl. Add the sugar and butter (at room temperature) and mix with the eggs to get a thick creamy texture.
Next, add the flour, pumpkin puree, shredded coconut, salt, and yeast. Mix together, for this you can use a blender or mix by hand.
Grease an oven safe mold and pour the batter in. Place in the oven at 350°F for 30 minutes. Prick the center with a knife or fork to see if it is done (if it comes out clean it's ready, if it has batter then it needs a few more minutes). Remove from the oven and let it cool a bit before removing from the mold.