Air Fryer Recipe: Pumpkin in Coconut Milk Cake

 

Air Fryer Recipe: Pumpkin in Coconut Milk Cake

Pumpkin in Coconut Milk Cake (Air Fryer)


Each bite of this Pumpkin in Coconut Milk Cake is a symphony of natural sweetness and creamy richness. The dominant flavour is that of tender, mellow pumpkin, enhanced by the exotic, velvety notes of coconut milk. It's not overly sweet, allowing the natural goodness of the ingredients to shine through. The texture is incredibly moist and soft, almost like a dense pudding or a very tender steamed cake, with a delicate crumb. Hints of vanilla add warmth, complementing the tropical coconut and earthy pumpkin. It’s a comforting, wholesome, and satisfying dessert that feels both familiar and refreshingly unique, perfect with a cup of tea or coffee.

Ingredients

  • Wet Ingredients:
    • 1 cup (about 200g) pumpkin puree (from canned pumpkin or freshly steamed/boiled and mashed pumpkin)
    • 1/2 cup (120ml) full-fat coconut milk
    • 1/4 cup (60ml) vegetable oil (or melted coconut oil)
    • 1 large egg
    • 1/2 cup (100g) granulated sugar (adjust to pumpkin sweetness)
    • 1 tsp vanilla extract
  • Dry Ingredients:
    • 1 cup (125g) all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp ground cinnamon (optional, for a warmer spice note)

Equipment

  • Air fryer
  • 6-inch round cake pan (or a similar size that fits your air fryer basket)
  • Parchment paper
  • Large mixing bowl
  • Whisk and spatula

Instructions

  1. Prepare Your Pan & Air Fryer: Line the bottom of your 6-inch cake pan with parchment paper and lightly grease the sides. If using a springform pan, ensure it's well-sealed. Preheat your air fryer to 150°C (300°F).
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, coconut milk, vegetable oil, egg, granulated sugar, and vanilla extract until smooth and well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using).
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to over-mix; a few lumps are fine. Over-mixing can lead to a tough cake.
  5. Pour into Pan: Pour the cake batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  6. Air Fry:
    • Carefully place the cake pan into the preheated air fryer basket.
    • Air fry at 150°C (300°F) for 25-35 minutes.
    • To prevent the top from browning too quickly, you might want to loosely cover the cake with a piece of foil after about 15-20 minutes of cooking.
    • Check for doneness by inserting a toothpick into the centre of the cake. It should come out clean or with moist crumbs attached.
  7. Cooling: Once baked, carefully remove the cake pan from the air fryer. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Tips for Success

  • Pumpkin Puree: If using fresh pumpkin, make sure it's cooked until very soft and mashed smoothly. Excess moisture can make the cake too wet, so if your fresh puree seems watery, you can gently cook it down a bit on the stovetop.
  • Coconut Milk: Use full-fat coconut milk for the best flavour and moisture. Lite coconut milk might result in a drier cake.
  • Don't Over-mix: Over-mixing develops gluten, leading to a tougher cake. Mix just until the ingredients are combined.
  • Temperature Control: Air fryers can vary. Keep an eye on your cake, especially if it's your first time baking in your specific air fryer. The lower temperature helps prevent burning before the inside is cooked.
  • Check for Doneness: Always rely on the toothpick test. If the cake is not done, air fry for another 3-5 minutes and check again.
  • Cool Completely: Allow the cake to cool completely before slicing for the best texture and to prevent it from falling apart.
  • Serving Suggestion: This cake is delicious on its own, but you could also serve it with a dollop of whipped cream, a sprinkle of toasted coconut flakes, or a drizzle of caramel sauce.

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