Squash and coconut cake

Squash and coconut cake

  • Préparation

    Prep time: 10 minutes

  • Cuisson

    Cooking time: 45 minutes

  • Portions

    Servings: 8 to 10 servings




  • Pre-heat oven to 350°F. Butter and flour a 10 inch Bundt pan.

  • With a mixer, beat the Haiku sweet cream of coconut and the butter until fluffy.

  • Add eggs one at a time and beat well after each one.

  • Add the squash puree and mix well. Set aside.

  • In a large bowl, mix dry ingredients; grated coconut, flour, baking powder and salt.

  • Add the wet mixture and mix in delicately using a rubber spatula.

  • Pour the cake mix in the prepared pan.

  • Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

  • Let cool for 10-15 minutes before removing from pan.

  • Sprinkle with icing sugar before serving.