Pumpkin and Shredded Coconut Sponge Cake

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.