Breadfruit Pound Cake

2 1/2 cups flour
1 3/4 cups sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup margarine*, melted & cooled
2 tablespoons baking powder
1 1/2 teaspoon corn starch
¼ cup coconut milk
2 teaspoons vanilla
3 cups mashed, very ripe (super squishy to the touch) breadfruit (any tough fibers removed)

Preheat oven to 350 F. Lightly grease and flour a 10 inch cake pan or two large loaf pans. In a large mixing bowl, blend the dry ingredients (flour through salt) using a fork or wire whisk. In a separate bowl, combine the margarine, baking powder, cornstarch, coconut milk and vanilla and mix well. Gradually add to the flour mixture, mixing until smooth. Beat in the breadfruit until smooth. Spoon into prepared pan(s) and bake for 50 minutes, or until toothpick inserted in center comes out clean. Many think this bread/cake is best if it sits overnight to let flavors blend.

*The only vegan margarine I have found on the island (without fish oil, milk or whey) is the Golden Cream brand.