Our!! It’s not an ordinary cake. It is very good!! Don’t miss out on this pumpkin cake recipe with moist dough and unforgettable flavor!


  • 500 grams of cooked and drained pumpkin
  • 3 cups (tea) of wheat flour
  • 2 cups of sugar (tea)
  • ½ cup (tea) oil
  • 4 eggs
  • 1 tablespoon of baking powder

Topping/Syrup Ingredients

  • 1 can of condensed milk
  • 1 can of milk
  • 2 glasses of coconut milk
  • 100 grams of grated coconut

Preparation Mode

  1. Grease and flour a 22 cm x 30 cm pan. Reserve.
  2. Preheat the oven to medium temperature.
  3. In a bowl, add the flour and yeast, mix well and set aside.
  4. In a blender, blend the remaining ingredients until you obtain a homogeneous mixture.
  5. Pour the flour into the bowl and, using a spoon, mix well.
  6. Place in the pan and bake for approximately 35 minutes or until a toothpick inserted into the dough comes out clean.
  7. Remove from the oven and when warm, pierce the entire cake with the help of a fork.
  8. Sprinkle the entire cake with grated coconut.
  9. Mix the first three frosting ingredients and spread over the cake.

Mom Tips

Another topping option: Beat 85 grams of softened cream cheese with 120 grams of softened butter. Add vanilla essence to taste and stir. Add icing sugar until creamy. Spread over the cooled cake.

Use the empty condensed milk can to measure the milk.

Use neck pumpkin. This pumpkin is fibrous and very moist, making it great for cake, bread, sweets, savory snacks and also in salads.

Approximate yield of 12 servings.

Source: https://www.receitasdemae.com.br/receitas/bolo-de-abobora/

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