Originally posted May 31, 2015

GF Pumpkin Coconut Cream Cake

GF Pumpkin Coconut Cream Cake by Sarah Xiong

This is also a recipe for 2-9" pans or halved to fit into 1 loaf pan.

Ingredients

  • WET
  • 12 oz sugar, lt brown and white
  • 16 oz pumpkin, baked and pureed
  • 4 eggs
  • 3 tsp vanilla
  • 4 oz oil
  • 6.5 oz coconut cream
  • DRY
  • 14 oz GF flour mix
  • 1 tsp xanthan gum
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp
  • http://www.cookooree.com/u/sarah-kurniawan/recipes/gluten-free-flour-blend

Directions

Mix wet ingredients. Mix dry ingredients. Add dry to wet in batches. Pour into a prepared bundt pan. Bake 350 for 45 minutes.

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