|Unbleached flour||3 Cup (48 tbs), sifted twice|
|Baking soda||2 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Pumpkin||2 Cup (32 tbs), mashed|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , beaten|
|Milk||2 Cup (32 tbs)|
|Grated coconut||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Preheat oven to 325 °F (160 °C).
Butter and flour a 9 x 5 inch (23 x 13 cm) cake pan.
In a bowl, sift dry ingredients.
In a second bowl, whip margarine and brown sugar until creamy smooth.
Fold in eggs.
Whip in dry ingredients, alternating with mashed pumpkin.
Pour into pan.
Bake 1 hour.
Unmold onto a wire rack.
Coconut frosting In a saucepan, mix brown sugar, flour and salt.
Fold in egg yolks.
Gradually blend in milk.
While stirring, bring to a boil.
Off heat, add coconut and vanilla extract.
Let cool, stirring occasionally to prevent a skin forming.
Spread over cake.