How to make
Cut the pumpkin into pieces and boil it, until it softens. If possible, you can prepare it steamed or roasted, so that it does not absorb excess water.
Mash it well with a fork or mash it while it is hot, by adding the butter to it in pieces to melt and so that a smooth paste is obtained. Set it aside to cool almost completely.
Beat the eggs (at room temperature) with the sugar and drops of lemon juice. A fluffy cream should be obtained.
Pour the pumpkin-butter mixture over it and continue to beat for a while.
Sift the flour along with the baking powder and salt and integrate it in portions in a circular motion with a spatula or wooden spoon.
Pour the mixture into a greased and floured baking pan with a diameter of 11″ (28 cm) and put in the oven, which has been preheated to 360°F (180°C). Bake for 30-35 minutes or until it is fully baked.
Cool the baked cake on a wire rack, by carefully separating it from the mold beforehand. If you use baking paper, it would be very easy for you, otherwise you have to wait 5 minutes before removing it.
Once the sweet temptation has cooled completely, sprinkle it generously with powdered sugar.
The texture of this pumpkin dessert is very delicate and moist thanks to the pumpkin and butter. In combination with coconut you get something wonderful, very fragrant and tasty and there is no need for additional flavors such as vanilla or cinnamon, which generally always accompany the pumpkin.
You can experiment by pouring melted dark chocolate instead of powdered sugar over the pumpkin cake.
Enjoy!
