Raisin and Coconut Pumpkin Snack Cake
Easy Raisin and Coconut Pumpkin Snack Cake recipe. Super moist and quick to make, this makes a great nut free breakfast or dessert idea.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups whole wheat flour
- 2 cups brown sugar, packed
- ⅔ cup granulated sugar
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground all-spice
- 1 ½ teaspoon ground cinnamon
- 2 cups pumpkin puree
- 1 cup coconut oil
- ⅔ cup coconut milk
- ⅔ cup sweetened shredded coconut
- 1 cup raisins
Instructions
- Preheat the oven to 350˚F. Lightly spray two 9x9 inch pans and set aside.
- In a large bowl, mix together the flours, sugars, baking soda, salt, all spice and cinnamon until fully combined. Add in the pumpkin puree, oil and coconut milk until fully combined. Fold in the coconut and the raisins until fully incorporated.
- Pour the batter evenly into the prepared pans, and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and allow to cool completely in the pan.
