I used to work at an aboriginal cultural park in Cairns, in the restaurant there. We used to use a lot of bush spices and fruits and stuff (a few native animals too... bleurk!). I used to love the lemon aspen tarts the pastry chef used to sneak to me... the ones that "accidentally" got damaged before making it to the buffet! So tangy!
Oh, this diet is driving me nuts! Yes, DS was a lot calmer and less hyper, but then someone went and set fire to our car in our driveway, and well, that has a slightly disruptive effect on everything afterwards... and I'm so tired I just want to eat pizza, but the fabulous spelt pizza place up the road doesn't deliver and my bike is busted and I'm just too tired.... oy! What to do...
Anyways, enough moaning. Here's my recipe for a vegan pumpkin and coconut bread/cake thingy. Yes, it has lots of sugar in it. I'm feeling ok about that right now, tho!

Moist Pumpkin and coconut bread
3 1/2 cups plain flour (gluten free also works)
2 cups brown sugar, firmly packed
2/3 cup caster sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 1/2 tsp cinnamon
2/3 cup flaked coconut

Preheat oven to 175C. Grease & line 2 8x4” loaf pans. In a large bowl, combine all ingredients and mix well. Pour into prepared pans and bake for 1 hour 15 minutes, or until a skewer inserted comes out clean. Remove from oven and cover tightly with foil. Allow to steam for 10 minutes. Remove foil and turn onto a cooling rack. Tent loosely with the foil and allow to cool completely.
If you don't eat them both the same day they're made, you can always freeze one!