1/2 cup vegetable oil
1 cup pumpkin (I used Libby’s)
1 tablespoon cinnamon or pumpkin pie spice
1 cup chocolate chips
2 cups sweetened shredded coconut
Grease one 9×13 inch pan.
In a small bowl, mix together the Eagle Brand Milk, pumpkin and cinnamon. Pour this mixture down over your cake batter mixture in the baking pan. Sprinkle your chocolate chips over the top and then sprinkle your coconut down over everything.
Bake 35 minutes or until a toothpick inserted into the center comes out clean. Let your pan rest on the counter about 10 minutes before moving them to the fridge to chill at least 2 hours before slicing.
Slice and enjoy!
Coconut plus chocolate plus pumpkin equals a really happy Shay :).