Pumpkin and coconut cake By Mark Breen of Seasonal Kitchen 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 10) 225g self-raising flour 2 heaped teaspoons baking powder 100g apple syrup 3 teaspoons cinnamon or mixed spice 300g pumpkin puree 75g coconut oil 50g desiccated coconut Method Pre-heat oven to 180°C. 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!