Pumpkin Coconut Cake

For the cake:

1. 1

   Preheat your oven to 350 degrees F

2. 2

   Lightly grease a bundt pan with non-stick cooking spray. Set aside.

3. 3

   In a large bowl, add the pumpkin puree, eggs, sugar, oil, and vanilla. Using a mixer, beat until well combined - about 3 minutes.

4. 4

   Add the flour, baking powder, baking soda, and salt. Mix into the pumpkin mixture until well combined.

5. 5

   Lastly, use a rubber spatula to fold in the coconut.

6. 6

   Pour the batter into prepared bundt pan. Do not fill the bundt pan more than 3/4 full! (If you have leftover batter, you can use it to make muffins. Transfer the leftover batter to greased muffin tins, again, no more than 3/4 full and bake for 15-18 minutes or until a toothpick pushed into the center comes out clean.)

7. 7

   Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. (No more than 35 minutes depending on each individual oven.)

8. 8

   Allow cake to cool for 20 minutes before turning out onto a wire cooling rack to continue cooling.