A sweet way to use up lingering Halloween pumpkins
200g flour (I used ½ plain white and ½ plain wholemeal)
1 tbsp baking powder
1 tsp ground cinnamon
50g desiccated coconut
200g muscovado sugar
150g grated pumpkin flesh
Zest of 1 lime
For the glaze:
2 tbsp muscovado sugar
Juice and zest of 1 lime
450g loaf tin, greased
Pre-heat the oven to 180C.
Melt the butter in a small pan and heat until it begins to caramelise, turn golden and smell nutty. Tip into a heatproof jug or bowl to cool.
Sift together the flour, baking powder and cinnamon in a bowl and add the coconut.
Whisk the eggs with the sugar until light and frothy and then gently stir in the melted butter, pumpkin, lime zest and finally the flour mixture.
Spoon into the greased tin and bake for about 45 mins to 1 hour until risen and firm to the touch. Test with a skewer.
Mix the glaze ingredients together, spear the top of the cake with a skewer while hot and brush over the lime and sugar mixture. Now turn the cake on to a rack to cool.
Recipe: Jenny Chandler