Pumpkin Cake with Sultana Coconut
Delight in the cozy warmth of a homemade Pumpkin Cake with Sultana Coconut, a beautifully spiced dessert perfect for autumn gatherings or anytime you crave comforting flavors. This moist and tender cake is infused with aromatic cinnamon and ginger, creating a symphony of seasonal spices that pairs perfectly with the natural sweetness of pumpkin puree. Bursting with golden sultanas and flecks of shredded coconut, every bite offers a delightful contrast of textures. Easy to prepare in under 20 minutes, this cake bakes to golden perfection in just 50 minutes, making it an effortless yet impressive centerpiece. Top it with a light dusting of powdered sugar for an elegant finishing touch or enjoy it as-is with a cup of tea. Whether served as a dessert or an afternoon treat, this pumpkin cake is destined to become a favorite for festive occasions and cozy moments alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 3 large Eggs
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.75 cup Vegetable oil
- 1.5 cups Pumpkin puree
- 1 teaspoon Vanilla extract
- 0.75 cup Sultanas (golden raisins)
- 0.5 cup Shredded coconut
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan with the butter and set aside.
In a medium-sized bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the eggs, brown sugar, and granulated sugar. Beat with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
Slowly add the vegetable oil to the egg mixture while continuing to beat on low speed until fully incorporated.
Stir in the pumpkin puree and vanilla extract until the wet ingredients are well combined.
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until no streaks of flour remain, being careful not to overmix.
Fold in the sultanas and shredded coconut until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before slicing and serving.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 54.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
