KATKAT'S KITCHEN

I have been very busy recently and I have not had time to watch Simon Rimmer on a Sunday morning, and was not pleased when I caught up to have to stop at nearly midnight and make this pumpkin and coconut loaf. It is an easy cake to make but it is not a dessert cake, but it is a superb cake to have with coffee. It is a family caker I cannot imagine serving Pumpkin and Coconut Loaf at a dinner party, but it will be great for coffee with the girls.
Pumpkin and Coconut Loaf.
Ingredients

600g/1lb 5oz pumpkin, peeled, seeds removed, cubed

1 tablespoon olive oil

100g/3½oz unsalted butter

300g/10½oz soft light brown sugar

2 free-range eggs

500g/1lb 2oz self-raising flour

½ teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

½ teaspoon each ground ginger, cloves and nutmeg

50g/2oz desiccated coconut

To serve

Greek-style yoghurt

icing sugar, for dusting

ground cinnamon, for dusting

Fresh Figs.

Preheat the oven to 100C/210F/Gas ¼. Grease and line a 900g/2lb loaf tin.

Method

Place the pumpkin in a roasting tray and drizzle with the olive oil. Cover with foil and roast for 25 minutes. Remove from the roasting tray and set aside to cool. Blend the pumpkin in a food processor until smooth.

Increase the oven to 180C/350F/Gas mark 4.

Cream the butter and sugar until light and fluffy. Add the eggs and pumpkin and stir until well combined.

Stir in all the dry ingredients and place the mixture into the loaf tin. Bake for 50 minutes. Remove the tin from the oven. Once cool remove the loaf from the tin.

Sprinkle with icing sugar and cinnamon, slice and serve with Greek-style yoghurt and fresh figs.