Pumpkin, Coconut, And Walnut Cake

• 1 1/2 cups pumpkin puree
• 7 tablespoons water
• 1 1/4 cups sugar
• 1 cinnamon stick
• 4 eggs
• 15/16 cup coconut grated
• 1 1/4 cups flour
• 1 teaspoon baking powder cake
• 5/8 cup walnuts shelled
• powdered sugar

1. Peel the pumpkin, and boil it in water until it softens. Drain and mash it. Pass through a fine strainer, or strain with a lint-free cloth.
2. In a saucepan, heat 7 tablespoons of water and sugar, and boil to the firm ball stage.
3. Add the well-drained pumpkin puree, and stir well. Add the cinnamon stick.
4. Simmer some more, over low heat, until it begins it reaches the thread stage, like a compote.
5. Beware of splashes during this procedure.
6. Remove the cinnamon stick, and let cool.
7. Preheat oven to 180 degrees Celsius.
8. In a bowl, add the egg yolks, and mix with the pumpkin jelly. Stir in the coconut, flour, and baking powder. Mix well. Add the walnuts and mix.
9. Beat he egg whites to stiff peaks with a pinch of salt, and carefully add it to the cake dough, without stirring.
10. Grease a round cake pan with butter, and line with the bottom with parchment paper. Sprinkle with flour.
11. Bake the cake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
12. Unmold, let cool, and sprinkle with powdered sugar.

pumpkin puree, water, sugar, cinnamon, eggs, coconut grated, flour, baking powder cake, walnuts, powdered sugar

Taken from www.yummly.com/recipe/Pumpkin_-Coconut_-and-Walnut-Cake-895870 (may not work)