Overnight chill time, 8 hours for the coconut milk 8hrs
Total Time 8hrs40mins
1 3/4cup/220 g all-purpose flour
3/4cup/175 g pumpkin pureeI used canned pumpkin
1cup/200g granulated sugar
1/3cup/60 g extra virgin olive oil
1/2cup/125 ml cold water
Coconut whipped cream
1can14 ounce full fat coconut milk, refrigerated overnight
Seeds from one vanilla beanor 1 teaspoon vanilla extract
Cinnamon for dusting
Make the cakes: Position an oven rack in the upper third part of the oven.
Preheat the oven to 350 degrees F.
If using a cakelette pan as I have, grease the pans with vegetable shortening and dust them with flour. Tap the excess flour out of the cavities. If making cupcakes, line a cupcake pan with papers.
Stir together all the cake ingredients in a large bowl. I simply used a large balloon whisk to combine the ingredients well, but you could also use an electric mixer on the lowest speed. Fill the cavities 3/4 full and bake for 20 to 25 minutes, or until the cakes spring back when pressed in the center. Allow the cakes to cool in the pan for 5 minutes, and then place them on a wire rack to cool completely.
Make the coconut whipped cream: Open the can of chilled coconut milk. There will be a firm layer of coconut cream on top. Scoop out the solidified cream and place it in a medium bowl (do not include the coconut water, save it for smoothies or another use). Beat the cream with an electric mixer until soft peaks form, then beat in the sugar and vanilla seeds.
Dollop each cake with coconut whipped cream and sprinkle with chopped pecans. Dust cakes with cinnamon before serving. Refrigerate leftover coconut whipped cream.