This is called a pudding cake because the ratio of liquid to dry ingredients creates a creamy textured cake rather than a crumb cake. Taste your squash for sweetness before measuring the sugar, and use more or less as you see fit. If you have any maple sugar, use that for the topping, it’s a nice addition.

2 c or so cooked, mashed winter squash
1 c raisins, chopped prunes, or other dried, unsweetened fruit
2 T dark rum, brandy, or bourbon; or 1 t rum or vanilla extract in 2 T water
1/2 c all purpose flour
1/2 c whole grain pastry flour, or use all whole grain pastry flour
3/4 t (fresh) grated nutmeg, or ground cinnamon, or a combination
1/4 t salt
3 large eggs
14 oz can coconut milk
3/4 c (brown) sugar, or to taste
2 T butter, melted
1/2 c unsweetened shredded coconut
1 – 2 T (brown) sugar
1/8 t ground cinnamon

1. If you don’t have cooked squash on hand, then roast a large squash according to your preferred method or use our search engine for tips. Let cool, remove flesh, mash until smooth and measure out about 2 cups, reserving any extra for another dish.

2. Preheat oven to 350°F. Grease a 9-inch spring form pan or similar sized baking dish. In a small bowl, stir together raisins and rum and set aside. In a bowl, combine flours, spice, and salt. Set aside. In a large mixing bowl, combine mashed squash and eggs, beating until smooth. Mix in coconut milk, brown sugar, and butter.

3. Add reserved dry ingredients and stir just until moistened; fold in raisins and any remaining rum. Scrape mixture into prepared baking pan. In a small bowl, stir together the coconut, the 1 – 2 T of brown sugar, and the cinnamon and scatter over top of the batter. Place pan into oven and bake until a knife inserted into center comes out clean, about 60 minutes, though start checking at about the 50-minute mark. This cake could also take up to 75 minutes to bake, depending on your oven. Remove from oven and place pan on a wire rack to cool. Let cool in pan for 10 minutes. Gently run a knife around edge of pan and slowly remove side ring; let cake cool for an hour, then put in  refrigerator until cold, about 3 hours. If using a regular baking pan, just let cool completely, then refrigerate. Serve from the pan.