A honeynut dream cake that will make you swoon
¾ cup granulated sugar1 ¼ teaspoons baking powder1 cup unsalted butter½ cup plus 1 tablespoon full-fat coconut milk, such as Chaokoh½ teaspoon coarsely ground black pepperFirst, make the honeynut puree.
Preheat the oven to 350 degrees and line a sheet pan with parchment paper. Halve the squash lengthwise and scoop out the insides . Lightly coat the cut side of each half with oil and place facedown on the pan. Pierce the squash several times with a cake tester or thin knife, then roast for 50-60 minutes until tender.While the squash roasts, brown the butter for the cake topping. Place the unsalted butter in a medium saucepan over medium-low heat.
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