Pumpikin and coconut coffee cake

1/2 cup of sugar

2 tablespoons of coconut oil (or a vegetable oil of your preference)

3 eggs

1 cup of kabocha squash puree or pumpkin puree

1/3 cup of milk

1 1/2 cup of flour

1/2 teaspoon of salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground ginger

1/2 teaspoon of ground nutmeg

1/3 cup of unsweetened shredded coconut

3 teaspoon of baking powder

1 tablespoon of granulated sugar

Preheat the oven to 350 degrees. Spray a tube cake pan, set aside.

With the help of a mixer beat well the sugar and coconut oil, add the eggs one at a time. Add the pumpkin puree and beat a little more. Add all the dry ingredients except the baking powder and granulated sugar, beat on low speed. Last add the baking powder and beat well still on low speed only until combined. Pour the mixture into the baking pan and sprinkle the top with the granulated sugar. Bake for 50 minutes.