Pumpkin Cake With Sultana & Coconut - cooking recipe

Ingredients

125 g butter
1 cup raw sugar
3 eggs
1 cup coconut
1 1/2 cups mashed pumpkin (will need to be cooled)
1 1/2 cups wholemeal self-rising flour
1 teaspoon grated orange rind
1 tablespoon orange juice
1/2 cup sultana (shake in some of the flour to stop them sinking)

Preparation

Cream the butter and sugar with an electric beater until light and fluffy.
Add 1 of the eggs and beat well.
Then repeat 1 egg at a time beating well after each addition.
Stir in coconut and mashed pumpkin.
Fold in the remaining ingredients and mix well.
Spread mixture into a lined loaf tin (15cm x 25cm).
Bake for 1 1/4 hours in a moderate oven.