Coconut & Pumpkin Cake with lots of dark chocolate on top!

Damn that last bit of the big ole pumpkin that was still taking up refridgerator space. It had to go, so I just had to make sonmething with the last itty bit of it (you don't throw away perfectly good & nutricious food even if you don't know what to make with it, now do you?). And since I couldn't bear to eat pumkin soup again and my kids would kill me if we ate pumpkin risotto for the millionth time, it had to be a cake of some kind. This recipe is my own invention, no 'inspirational stealing' from anywhere so it's a Wendy-original... and it turned out soooo good!

Yes, it tastes as good as it looks

Ingredients:

• 550 grams  (1 lb 4 oz) of cooked and mashed pumpkin (cooled)
• 220 grams (8 oz) of basic gluten free cake flour (iIused Schar's cake & cookie flour - Mix C)
• 200 grams (7 oz) of sugar
• 125 grams (4.5 oz) of soft butter
• 4 eggs
• 125 grams (4.5 oz) of grated coconut and some extra for decoration
• 10 grams (0.25 oz) of cream of tartar
• 100 grams (3.5 oz) of dark chocolate

Instructions:

• Preheat the oven to 180 degrees centigrade or 350 degrees fahrenheit
• Cream the butter and the sugar in a big bowl until it's light and fluffy.
• Beat in the eggs and then add the flour, cream of tartar, gluten free flour & the coconut. When that's all combined add the pumpkin. Fold it in carfully so your batter won't lose the air you've beaten into it.
• Butter a cake tray and pour in the batter.
• Place it in the middle of the oven & let it bake for about 40-45 minutes, until your house smells heavenly and the cake is risen and golden.
• Take it out of the oven and let it cool for about 10 minutes before you gently take it out of the tray. Place it on a wire rack and let it cool completely.
• Melt the chocolate (chunks) in a bowl that you place on a pan with softly boiling water. Make sure the water does not touch the bowl. When it's completely melted pour it over your cake & sprinkle it with coconut. Leave it till it's completely cooled & serve with tea!

Enjoy!

My other gluten free pumpkin recipes:

• Pumpkin & buttermilk bread
• Pumpkin & walnut cupcakes
• Pumpkin pie with cream cheese frosting