Faça isso com a Abóbora e Coco e me agradeça depois!

Make this with Pumpkin and Coconut and thank me later! INGREDIENTS: {Caramel} 1 cup (tea) of sugar 1 cup (tea) of water 2 tablespoons of vinegar {Dough} 200g of ripe chopped pumpkin 50g of grated coconut ½ cup (tea) of oil ½ cup (tea) of milk 3 eggs 2 cups (tea) of sugar 2 ½ cups (tea) of wheat flour 1 teaspoon of baking powder {Coconut Candy} ½ can of condensed milk 3 tablespoons of grated coconut 1 teaspoon of butter 3 tablespoons of milk INSTRUCTIONS: Start by mashing the raw pumpkin together with the fresh coconut in a food processor until finely chopped. If you don't have a food processor, you can grate it manually. Set aside. Prepare the caramel by placing sugar, water, and vinegar in a saucepan. Let it boil until it reaches an amber color (guarana color). If you want a more fluid syrup, add a little more water at the end. Pour this syrup into the bottom of a bundt pan. Distribute the mixture of crushed pumpkin and coconut over the caramel, spreading it well across the bottom of the pan. In a blender, place milk, oil, sugar, the 3 eggs, and another piece of raw pumpkin. Blend well until the pumpkin is completely dissolved. Add another piece of coconut and blend again. Add the wheat flour and blend quickly just to incorporate. Then, add the baking powder and blend quickly once more, without developing the gluten in the flour too much. Pour this batter over the pumpkin and coconut layer already in the pan. Bake in a preheated oven at 180°C until fully cooked and a toothpick inserted comes out clean. For the optional topping, prepare a creamy coconut filling by microwaving the condensed milk, shredded coconut, and a little butter, stirring every 30 seconds. After the cake is ready, finish with this coconut filling on top and serve. Product links: Food processor: https://camis.pro/processador Cake pan: https://camis.pro/formapudim #pumpkin #cake #festajunina #easyrecipe #pumpkincake