Funky Kumara Cake with Coconut Topping

Funky Kumara Cake with Coconut Topping

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This Kumara Cake has a moorish topping loved by the patrons of the Funky Fish Cafe at Baylys Beach near Dargaville.

Submitted by Funky Fish, Baylys Beach

Cook Time 1
Prep Time 15
Servings 12 slices


500g kumara
1 cup hot coffee
2 cups brown sugar
1 cup sultanas
1 cup dates, chopped
2 cups pineapple crushed with juice
1 cup oil
4 eggs
1 cup wholemeal flour
2 cups plain flour
3 tsp baking powder

2 cups coconut (shredded or desiccated)
2 eggs
100g butter, softened
1 cup sunflower seeds
2 tsp vanilla
1/2 cup honey


Preparation Instructions

Peel, cube and blanch kumara, then drain. Mash the kumara roughly. Pour the hot coffee over the dates to soften then add brown sugar, sultanas, pineapple and then kumara - mix together. Whisk together eggs and oil. In a large bowl sift together the flour and baking powder. Add kumara and fruit mix and then the eggs/oil. Stir to combine but do not over mix.

Cooking Instructions

Pour into a large spring tin and bake for approximately 1 hour in a 180 degree Celsius oven. Make topping by combining all ingredients and mixing well. After 1/2 hour of baking remove cake from oven and add topping. Return to oven for another 1/2 hour.

Serving Instructions

Serve with hot, freshly brewed coffee with a drizzle of natural yoghurt on the side.