Pumpkin White Chocolate Cake with Coconut Lemon Icing

Hi, it has been a while since my last post. Had been busy to settle some personal stuff, however, i will never forget to create someting new to you guys. The recipe i am going to share is a cake i m pretty proud of. I made this cake for my colleagues and they love it. One of my colleagues even tried to make it and her son love it. She doesn't like pumpkin but she love this cake. Her son doesn't like cake but he love this cake.

If your kids or you are having problem to take vege, maybe this is a good option for you to eat some vege. It is a simple cake to make. You only need to use and wash one mixing bowl, then when it is baking, you are free to do other houseworks. Alright, let start the recipe:

Pumpkin White Chocolate Cake with Coconut Lemon Icing

Ingredient:
250g butternut pumpkin, seeded, peeled and chopped into small cube
150g salt reduced butter (plus extra to grease)
½ cup raw sugar
½ cup caster sugar
2 eggs
1 tsp vanilla essence
½ cup coconut milk
1 cup self-raising flour
1 cup wholemeal flour
½ tsp baking powder
1 cup white chocolate chip

For Icing
1 cup icing sugar
1 lemon zest
½ lemon, juice
2 tsp coconut milk

Method:

1. Preheat oven to 180oC.
2. Put chopped pumpkin in a deep ceramic bowl and fill with water to cover the pumpkin, put into microwave on HIGH for 5-8 minutes until pumpkin is tender, drain and mash the pumpkin until no chunk. Leave it to rest and cool. (Be careful that the bowl and the water will be very hot, put the bowl under cold water before drain it)
3. Melt the butter in a large saucepan until liquid then remove from heat. Use some butter to grease and line the base and grease the side of a 25cm round cake tin.
4. In the remaining melted butter, mix it sugars, eggs, and vanilla essence. Beat with a whisk until all ingredients are well mixed.
5. Stir in coconut milk and mashed pumpkin. Sift and add the flours and baking powder, then mix thoroughly (don’t over mix it).
6. Stir in white chocolate chip.
7. Pour the mixture into prepared tin and bake for 45 minutes, then cover with aluminium foil and bake for another 30 minutes until a metal knife inserts into centre come out clean.
8. Cool in pan for 5 minute, and then turn out onto wire rack to cool completely.

To make Icing:

1. Sift icing sugar in a mixing bowl, and then stir in zest.
2. Add the lemon juice and coconut milk, and then stir until a good consistency.
3. Spread the icing mixture onto the cooled cake and wait till it set.

Ok now the cake is ready, cut it a wedge-size and serve it with a cup of hot tea/coffee. Want a enjoyable day !!!

Hope you guys will like it. See you soon.