Conkies Barbados Pumpkin Cake

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Conkies are a treasured Barbadian tradition, especially enjoyed on Independence Day each November 30th. This steamed pumpkin and coconut cake is wrapped in banana leaves, which infuses it with a subtle, earthy aroma. The result is a soft, sweet, spice-laden cake with a moist, almost pudding-like crumb.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 10 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 25 gSugar
• 4 gProtein
• 85 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the batter

• 2 cups finely grated pumpkin (about 1/2 small pumpkin, peeled and seeded)
• 1 cup finely grated orange-flesh sweet potato
• 1 cup freshly grated coconut (or 1/2 cup unsweetened desiccated, rehydrated with 2 tbsp warm water)
• 1 cup all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup raisins
• 1/4 cup chopped mixed candied peel
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

For wrapping and steaming

• 8 banana leaf pieces, each about 9×11 inches
• Kitchen twine or strips of banana leaf for tying
• 4 cups water for the steamer pot

Directions

1. Prepare the banana leaves by holding each piece briefly over a low gas flame or dipping in hot water for 10 seconds until pliable; this prevents cracking when folded.
2. In a large mixing bowl, combine the grated pumpkin, sweet potato, and grated coconut. Add the flour, brown sugar, melted butter, raisins, candied peel, cinnamon, nutmeg, allspice, salt, and vanilla. Stir thoroughly with a wooden spoon until a thick, moist batter forms; the mixture should hold its shape when scooped.
3. Lay a banana leaf piece shiny side up on a clean surface. Scoop about 1/2 cup of batter onto the center and flatten slightly into a small disc about 4 inches wide.
4. Fold the bottom third of the leaf over the batter, then fold in the sides, and finally roll the top down to form a tight rectangular packet. Tie securely with twine or a banana leaf strip so the packet stays closed during steaming. Repeat with remaining leaves and batter.
5. Set up a large pot with a steamer basket and pour in the water, keeping it below the basket. Bring the water to a rolling boil over high heat.
6. Arrange the conkie packets in the steamer basket, stacking if needed but leaving space for steam to circulate. Cover the pot tightly with a lid and steam for 40 minutes, checking the water level halfway and adding more boiling water if necessary.
7. Turn off the heat and let the conkies rest in the covered pot for 5 minutes to finish setting. Carefully remove the packets and place them on a tray.
8. Unwrap the banana leaves (which are not eaten) and transfer the conkies to a serving plate. Serve warm on their own or with a small pat of butter and a dusting of cinnamon.
9. Store any leftovers wrapped in foil and reheated in a steamer for 5 minutes; they are best enjoyed the day they are made.

Cook’s Notes

• Traditionally eaten on Barbados Independence Day (November 30), but enjoyed year-round at family gatherings and bake sales.
• If banana leaves are unavailable, substitute with parchment paper sealed inside aluminum foil to trap steam during cooking.
• Freshly grated coconut gives the most authentic flavor and texture; if using dried coconut, rehydrate it in warm water before mixing.
• Grate the pumpkin and sweet potato on the fine side of a box grater to help the batter hold together and steam evenly.
• Do not overmix the batter once the flour is added; a light hand keeps the conkies tender rather than dense.

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