Pumpkin and coconut cake

I first tasted this cake when I was training as a student chaplain at a hospital. This is a recipe that the hospital often used for cooking session with the kids. You could say that it was love at first bite, enough for me to ask the cook for the recipe. When I finished my shift that day, the cook kindly gave me the written recipes for it. I've since made it so many times and each time I made it, I received the same complement as I gave to the cook. In fact, my then fiancee (now husband) dreamt that we were making this cake together for our wedding (unfortunately didn't happen in real life). This cake is so moist, spongy, delicious and unique in its taste. What's more, its so easy to make! When I make this cake, I usually cut the sugar by a quarter but feel free to use the whole amount. 

Ingredients

125 gr butter (melted)

3 eggs (lightly beaten)

1 cup mashed pumpkin

1 ½ cup self raising flour

1 cup castor sugar 

1 cup desiccated coconut 

Method

1. Place all ingredients in a large mixing bowl and stir with a spoon until completely combined. 

2. Pour into cake pan and cook in a moderate (180 degrees) oven for approximately 30-40 mins, until a  skewer comes out clean.