This wonderful cake is perfect to serve with a cup of coffee or tea for breakfast on Thanksgiving Day and throughout the holiday season. It combines the flavors of a traditional American pumpkin cake with Brazilian caramel coconut sauce.
Pumpkin and coconut are a popular combination in Brazilian desserts. Caramel coconut sauce, a Brazilian signature, is popularly known as Baba de Moca, which literally translated means “young woman drool.”
This recipe can also be vegan if you substitute the eggs for apple sauce and everyone is happy.
- 3 1/2 cups cake flour or 3 cups all-purpose flour
- 1 1/2 cups of sugar
- 1 1/2 cups of dark brown sugar
- 3/4 cup coconut oil
- 3/4 cup natural apple sauce
- 3 eggs (or another cup of apple sauce if making dish vegan)
- 2 cups mashed pie pumpkin or 2 cans of pumpkin filing
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon all spice
- Peel from 1 orange
- 1/2 teaspoon salt
- 1 cup sugar
- 1 can coconut milk
- Pre-heat oven to 350 degrees and grease a Bundt cake pan.
- In a large bowl, mix together the different sugars with the coconut oil and eggs. Beat until smooth.
- Add all dry ingredients, apple sauce and mashed pumpkin. Mix well. If dough seems a bit dry, add an extra 1/4 cup coconut or vegetable oil.
- Pour in Bundt cake pan and bake for 1 hour or until fork comes out clean. Let it stand for 15 minutes before removing from pan.
- While cake is baking, melt 1 cup of sugar in a sauce until it starts to caramelize. Turn heat to low and slowly add coconut milk, stirring constantly until the pot contents are very bubbly and slightly thickened.
- Remove from heat and pour in a glass bowl and let it cool. Sauce will thicken more as it cools.
- Drizzle sauce over cake and save some in bowl to drizzle over individual pieces.
Luciana Schrader created this recipe for her blog, cookingbrasil.com.