Pumpkin and coconut cake If you're carving a jack-o'-lantern this Halloween, save the flesh and use it to make this delicious pumpkin and coconut cake. Ingredients (Serves 5) 225 grams self-raising flour 2 teaspoons baking powder 100 grams maple syrup 3 teaspoons cinnamon or mixed spice 300 grams pumpkin puree (flesh cooked and then mashed or blitzed if making from scratch) 75 grams coconut oil 50 grams desiccated coconut Method Pre-heat oven to 180 celsius. Mix pumpkin well with oil and maple syrup. Add the flour, baking powder and cinnamon, and combine well. Add any additional ingredients. Bake in a greased and lined loaf tin for 15 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 15 minutes (approximately). Allow to cool a little before slicing. It's delicious freshly baked but even yummier when it goes gooey the next day! By Mark Breen of Seasonal Kitchen Hungry for more? Check out our treasure trove of other pumpkin recipes PUMPKIN RECIPES