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Monstera Cake

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Tips

  • Due to an acid that can irritate the throat, this fruit is only safe to eat when ripe. Don’t worry! Keep at room temperature; do not refrigerate. Once the small octagonal scales begin to peel away easily, you know that it’s safe to enjoy.
  • Flavor is similar to pineapple, banana, and mango with a hint of apple pie. It’s delicious!
  • Wrap in a plastic bag for a week when it starts to ripen to ensure it is evenly ripe.

Ingredients

  • 1½ cup puréed monstera pulp
  • 1½ cups self rising flour
  • 1 cup sugar
  • 2 eggs
  • ½ cup butter
  • 2 tablespoons milk
  • 1 teaspoon baking soda

Directions

  1. Preheat oven to 350°F. Using a hand mixer, cream together butter and sugar until well-blended.
  2. Add pulp and beat again.
  3. Add eggs one at a time, continuing to beat mixture in-between eggs.
  4. Lastly, dissolve baking soda in milk. Fold in baking soda and milk with flour.
  5. Bake for about 45 minutes.
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Monstera
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