In addition to the wonderful properties of pumpkin, it is very versatile and I think that in Brazil we explore the infinite possibilities very little. This cake, for example, is wonderful and fragrant. Very cute!!! I hope you do!
Ingredients:
3 eggs
1 cup of milk (tea)
1/2 cup (tea) of oil
1 and 1/2 cup (tea) sugar
2 cups of raw pumpkin (diced)
2 cups (tea) of wheat flour
100g grated coconut
1 tablespoon of chemical baking powder
Butter and wheat flour for greasing
Shredded coconut for sprinkling
Hot:
1 glass of coconut milk (200ml)
1/2 can of condensed milk
Preparation Mode:
In a blender, beat the eggs, milk, oil, sugar and pumpkin until pasty. Transfer to a bowl, add the flour, grated coconut and yeast and mix until a homogeneous dough forms. Transfer to a greased and floured medium-sized hole in the middle and bake in a preheated medium oven for 35 minutes or until lightly golden.
Meanwhile, mix the syrup ingredients well. Remove the cake from the oven, let it cool and remove it from the mold. Drizzle with the syrup and decorate with grated coconut to serve.
*You can use neck pumpkin, strawberry or cabotiã.
Follow the video to explain it well!
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