The word pumpkin always catches my eye so of course I had to give this cake a try. It's quite tasty!!
pumpkin-coconut cake (Weight Watchers Magazine, January/February 2011)
1 cup canned pumpkin puree
1 cup packed brown sugar
1/2 cup canola oil
1/3 cup canned light coconut milk
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/3 cup unsweetened flaked coconut (I used sweetened)
Preheat oven to 35o degrees. Spray a 4 1/2 x 8 1/2-inch loaf pan with nonstick spray. Whisk pumpkin puree, brown sugar, oil and coconut milk in a bowl. Mix flours, sugar, baking soda, pumpkin pie spice and salt in another bowl; whisk in pumpkin mixture just until blended. Stir in flaked coconut. Scrape batter into pan. Bake until toothpick inserted into center comes out clean, about 1 hour 15 minutes. Let cool in pan 5 minutes. Unmold and let cool completely on rack. Cut into 16 slices.
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