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) 300 grams pumpkin puree (flesh cooked and then mashed or blitzed if making from scratch) 100 grams maple syrup 75 grams coconut oil, melted 225 grams self-raising flour 2 teaspoons baking powder 3 teaspoons cinnamon or mixed spice 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, desiccated coconut and combine well. 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 Keen to try a new climate action? Check out our list of the 12 most impactful actions you can take for the environment and your community. Let’s #MakeOurMove together. TAKE ACTION