300g flour AP
100g coconut flake processed in a robot coupe until fine
5g anise ground
10g baking powder
10g baking soda
500g pumpkin puree
300g coconut cream
200g brown sugar
Whisk flour, coconut flake, anise, baking powder, baking soda, and salt in a large bowl. Set aside.
Place the pumpkin puree and coconut cream in a bowl and stir until combined. Set aside.
Place eggs, brown sugar, and sucrose in the bowl of a kitchen aid mixer. Whip on medium speed for 5 minutes, until light and fluffy.
Scrape down the sides of the bowl, and add the pumpkin coconut mixture. Whisk on low for 1 minute, until the pumpkin and coconut are evenly incorporated.
Scrape the sides of the bowl, and add the reserved flour. Change to the paddle attachment, and paddle on speed 4 until even.
Divide the batter between 2 x 8 inch parchment lined cake pans, scaled at 850g per pan.
Transfer the cakes to a steam oven and steam for 35 minutes. Once steamed, remove and transfer to the back speed rack to cool before dividing the cake into 50 g pieces.
Formulation courtesy of The Pastry Department