Pumpkin and coconut cake

Serves 8-1

(JASON LOWE)

We spent one evening at Baganara Island, a very peaceful and relaxing small resort with a fantastic colonial lodge and only a couple of handfuls of rooms. It's a great starting point for exploring the unspoilt Guyanan rainforests; and as we flew up in our small private plane to the Kaieteur Falls, the largest single-drop waterfall in the world, we relished this cake which the chef had packed on board for us.

350g butternut squash or yellow pumpkin flesh, grated
120g desiccated coconut
200g self-raising flour
150g Demerara sugar
4 medium free-range eggs, beaten
Butter for greasing

Preheat the oven to 180C/gas mark 5. Grease a 20cm x 15cm x 5-6cm deep baking tin and line with baking parchment or greaseproof paper.

Combine the squash, coconut, self-raising flour, sugar and eggs together until well mixed, then spoon into the prepared baking tin. Bake for about 30-40 minutes until nicely coloured, then leave to cool a little and transfer to a cooling rack.

Serve with tea or as a pudding with thick cream or ice cream.