Pumpkin and coconut loaf cake

200g pumpkin, peeled, cubed, seeds removed

100g butter

150g sugar

200g flour

2 tsp baking powder

2 eggs

1/2 cup desiccated coconut

pinch of salt

pinch of cinnamon

Steam, boil or roast the pumpkin. Blend in a food processor until smooth.

Cream the butter and sugar. Add the eggs and pumpkin. Stir in all the dry ingredients and transfer the mixture into the loaf tin lined with parchment paper. 

Bake 35-40 minutes, temperature 170-180*C.