1 cup granulated sugar
3/4 cup plain flour
1 teaspoon salt
1 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
2/3 cup mashed pumpkin
4 heaped tablespoons coconut
200g cream cheese, softened
2 level tablespoons icing sugar
Preheat the oven to 350F/180C. Grease a 15 X 10-inch swiss roll pan and line with baking paper which is just a bit longer and wider than the pan.
Mix the sugar, flour, salt, soda, cinnamon, and eggs in a large bowl for about 5 minutes until pale and creamy. Use a large metal spoon to mix in the pumpkin and the coconut. Pour the mixture in the prepared pan and tilt from side to side so the mixture evenly covers the pan including the corners. Bake for 14-15 minutes until springy to the touch.
While the cake is cooking, lay a large piece of baking paper out and sprinkle over some sugar. (This helps to stop the cake from sticking to the paper while it cools). When the cake comes out of the oven, turn the pan upside down on the sugared paper. Gently peel off the baking paper from the cake. Working quickly, cut a shallow groove about one inch in on the short side of the cake closet to you. (this helps to roll the cake up better). Roll the pumpkin cake up with the baking paper, and leave to completely cool.
While the roll is cooling, mix the cream cheese, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll carefully and spread the filling over the cake. Roll the cake up once again. If there is time allow to chill....it does taste better if left to chill!!