Ingredients

The following ingredients have 18 Servings
  • 3/4 cup coconut oil, at room temperature, plus more for the pan
  • 3 cups whole wheat pastry flour, plus more for the pan
  • 1 cup unsweetened coconut chips, divided
  • 2 teaspoons baking soda
  • 1 teaspoon grated nutmeg
  • 1/2 teaspoon fine sea salt
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk
  • 2 cups grated raw, peeled butternut squash

Instruction

  • Preheat the oven to 350°F. 
  • Oil a 10- to 12-cup Bundt pan and dust with flour, shaking out the excess. 
  • Scatter 1/2 cup of the coconut chips evenly over the bottom and slightly up the sides.
  • In a medium bowl, whisk together flour, baking soda, nutmeg and salt. Set aside.
  • In a large bowl, whisk together sugar and oil until smooth, about 30 seconds. 
  • Whisk in eggs and vanilla until combined. 
  • Add half of the buttermilk and then half of the flour mixture, stirring after each addition until just combined. Repeat with remaining buttermilk and flour mixture. 
  • Fold in butternut squash and remaining 1/2 cup coconut chips.
  • Spoon batter into the prepared pan, smoothing the top. 
  • Tap the pan gently on the countertop.
  • Bake until cake is golden brown and the center springs back when touched, about 45 minutes. 
  • Cool on a wire rack for 15 minutes, then invert onto a cake plate and cool completely before serving.