Ingredients

• 3 cups Organic Unbleached White All-Purpose Flour
• 2 tsp Ground Cinnamon
• 2 tsp Baking Soda
• 2 tsp Baking Powder
• 3/4 tsp Sea Salt
• 4 Eggs large
• 2 cups Granulated Sugar
• 1 1/2 cups Canola Oil
• 14 ounces Canned Pumpkin 1 can

• 1 Egg large, beaten
• 1/4 cup Unsalted Butter melted
• 1 pound Powdered Sugar
• 1 tsp Pure Vanilla Extract
• 3/4 cup Coconut Flakes toasted

Instructions

1. Preheat the oven to 350ºF. Grease and flour a 9 x 13-inch pan, or line with parchment paper and spray with cooking oil.
2. Combine the flour, cinnamon, baking soda, baking powder and sea salt in a large bowl. Gently whisk to combine.
3. Place the sugar, oil and canned pumpkin in the bowl of a stand mixer. Mix well until it is thoroughly combined. Beat in the eggs, one at a time.
4. Gradually mix in the dry ingredients, beating well between each addition. Pour the mixture into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center of the cake comes out clean.

1. Place a silicone mat or parchment paper on a baking mat and evenly spread out the flaked coconut.
2. Bake for 5-7 minutes until the coconut is lightly toasted. Watch it carefully so that it does not burn.
3. Place the beaten egg in the bowl of a stand mixer and add the melted butter. Mix well.
4. Stir in the pure vanilla extract and gradually add the powdered sugar. Beat well and frost the cake after it has cooled completely.