Celebration of Halloween is not complete without pumpkin, anything to do with pumpkin.  Pumpkin cakes, pumpkin cookies, pumpkin soup, pumpkin candle lights, you name it, the list is inexhaustive.

To join in the fun of this Halloween season, I would like to share a pumpkin cake recipe that I discovered from the fellow blogger but I motified the recipe slightly to suite my taste, hope you like it.  My daughter loves it very much, she is the one who is busy helping me in the baking process.

The Recipes:

Ingredients (A)

• 3 eggs
• 1 cup vegetable oil
• 15 ounces/400gm pumpkin Puree (slice the pumpkin into smaller pieces, steam under high heat till soft, mash the pumpkin with a folk; We may use the canned pumpkin puree, it serves as good)
• 1 teaspoon vanilla
• 6 tablespoon coconut milk

Ingredients (B)

• 1 cup sugar (already reduced half from the original recipe)
• 2.5 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder

How to:

1. Preheat the oven at 180C.  Grease and line an 8 inch baking pan or any baking pan with a similar capacity.
2. Whisk Ingredients (A) together with medium speed till all combined.
3. Add in Ingredients (B) slower, stir with a spatula till all combined and smooth.
4. Pour the batter into the baking pan.
5. Bake for 1 hour or till cooked.

The original recipe was without the coconut milk.  The creamy coconut milk does enhance the taste of the pumpkin, we could replace it with milk if there is no coconut milk available in your kitchen shelf at the time of baking

Happy Baking!!