Floribbean Pumpkin Cake

Ingredients

In this Floribbean adaptation of Tikvenjak, we incorporate Floribbean flavors and ingredients to give the traditional Bosnian pumpkin cake a tropical twist. The addition of coconut and pineapple adds a refreshing sweetness, while the use of spices commonly found in Floribbean cuisine enhances the overall flavor profile. We alse have the original recipe for Tikvenjak, so you can check it out.

• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (450g) pumpkin puree 2 cups (450g) pumpkin puree
• 1 cup (100g) shredded coconut 1 cup (100g) shredded coconut
• 1 cup (240ml) crushed pineapple, drained 1 cup (240ml) crushed pineapple, drained
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Cream Cheese Frosting: Cream Cheese Frosting:
• 8 oz (225g) cream cheese, softened 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 4 cups (500g) powdered sugar 4 cups (500g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 60g, 45g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. 2.
   In a large mixing bowl, combine the sugar, vegetable oil, and eggs. Beat until well combined.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 5.
   Stir in the pumpkin puree, shredded coconut, crushed pineapple, and vanilla extract.
6. 6.
   Pour the batter into the prepared baking pan and spread it evenly.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool completely in the pan.
9. 9.
10. 10.
    Cream Cheese Frosting:
11. 11.
    In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
12. 12.
    Gradually add the powdered sugar, one cup at a time, and continue beating until well combined.
13. 13.
    Stir in the vanilla extract.
14. 14.
    Once the cake has cooled, spread the cream cheese frosting evenly over the top.
15. 15.
    Slice and serve.

Treat your ingredients with care...

• Pumpkin puree — Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
• Shredded coconut — If using sweetened shredded coconut, adjust the amount of sugar in the recipe accordingly.
• Crushed pineapple — Drain the pineapple well to remove excess moisture and prevent the cake from becoming too wet.

Tips & Tricks

• For added texture, sprinkle some toasted coconut flakes on top of the cream cheese frosting.
• If you prefer a stronger tropical flavor, you can add a teaspoon of lime zest to the cake batter.
• Serve the cake chilled for a refreshing twist.

Serving advice

Serve the Floribbean Pumpkin Cake as a delightful dessert after a flavorful Floribbean meal. It pairs well with a scoop of coconut or pineapple ice cream for an extra tropical touch.

Presentation advice

To enhance the presentation, garnish the cake with a sprinkle of toasted coconut flakes and a few pineapple wedges. Serve it on a vibrant tropical-themed platter or cake stand.