Ingredients
- 1 can pumpkin puree
- 2 cups grated coconut
- 2 cups cornmeal
- ½ stick butter at room temperature
- 1 cup brown sugar
- 1 cup evaporated milk
- ¼ teaspoon ginger powder
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- 1 teaspoon vanilla essence
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F
- Add all the ingredients to the bowl of a stand mixer or a large mixing bowl
- Mix until fully combined
- Add to an 8×8 square baking pan or an 8 inch round pan
- Bake for 1.5 hours or until pone is completely brown
- Remove from the heat and let cool completely before slicing and serving (Metemgee)
