If you're carving a jack-o'-lantern this Halloween, save the flesh and use it to make this delicious pumpkin and coconut cake.

Ingredients (Serves 5)

  • 300 grams pumpkin puree (flesh cooked and then mashed or blitzed if making from scratch)
  • 100 grams maple syrup
  • 75 grams coconut oil, melted
  • 225 grams self-raising flour
  • 2 teaspoons baking powder
  • 3 teaspoons cinnamon or mixed spice
  • 50 grams desiccated coconut


  1. Pre-heat oven to 180 celsius.
  2. Mix pumpkin well with oil and maple syrup.
  3. Add the flour, baking powder and cinnamon, desiccated coconut and combine well.
  4. Bake in a greased and lined loaf tin for 15 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 15 minutes (approximately).
  5. Allow to cool a little before slicing. It's delicious freshly baked but even yummier when it goes gooey the next day!

By Mark Breen of Seasonal Kitchen

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