INGREDIENTS

• Banana leaf
• 1 1/2 cups (360g) unsweetened coconut milk
• 1 1/2 cups (300g) granulated sugar
• 1 cup (230g) canned pumpkin puree
• 1/3 cup (70g) neutral oil
• 2 teaspoons vanilla or maple extract
• 1 teaspoon coconut extract
• 1 large egg, room temp
• 1 1/4 cups (137g) rice flour (not glutinous)
• 1/2 cup (62g) all-purpose flour
• 1 tablespoon pumpkin/mixed spice
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• Coconut flakes, for topping

INSTRUCTIONS

Preheat oven to 350 F. Line a loaf pan with banana leaf (or parchment paper)

In a large bowl, whisk together the coconut milk, sugar, pumpkin, oil, maple extract, and egg. Whisk in the rice flour, mixed spice, ground ginger, baking soda, baking powder, and salt. Whisk in the flour until just combined.

Scrape into a loaf pan and top with coconut flakes. Bake on a sheet pan until a cake tester or toothpick comes out clean, about 1 hr 30 min (a long skewer will not come out totally clean but will have some sticky crumbs on it and that’s totally fine since this cake will not have the same texture as pumpkin bread).

Let cool in pan for 20 minutes. Then transfer to a rack and let cool completely.