Pumpkin Coconut Cream Cheesecake

My nana's recipe

• Ready In: 50 mins
• Yields: 1 cake

Ingredients

• Cake

• 2  cups sugar
• 1 1⁄4 cups  oil
• 4  eggs, beaten
• 2  cups pumpkin
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  cups flour
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 allspice
• 1⁄2 nutmeg
• 1⁄2 cup  nuts
• 1⁄2 cup flaked coconut

• Coconut Cream Frosting

• 1⁄4 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1  box confectioners' sugar
• 1  teaspoon vanilla
• 1⁄2  chopped  nuts
• 1⁄2 cup flaked coconut

Directions

1. Cake.
2. beat together sugar and oil.
3. mix in eggs and pumpkin.
4. stir in dry ingredients.
5. then add nuts and coconut.
6. pour into greased 9x13x2 pan and bake in 350 over for 25-30 minutes until cake tests done with toothpick or cake tester.
7. Frost with cream cheese frosting when cooled.
8. Frosting.
9. cream butter and cream cheese.
10. gradually add in sugar and vanilla.
11. stir in nuts and coconut.
12. spread evenly over cake when completely cooled.