2 c. sugar
1 (16 oz.) can pumpkin
1 c. vegetable oil
4 eggs, beaten
2 c. all-purpose flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/3 c. coconut
1/2 c. chopped black walnut

Combine sugar, pumpkin, oil and eggs. Beat 1 minute at medium speed. Combine next 5 ingredients. Add to pumpkin mixture. Beat 1 minute. Stir on coconut and walnut. Pour into greased and floured 8 inch cake pan. Bake at 350 degrees for 25 to 30 minutes. Cool in pan for 10 minutes, remove and frost.

FROSTING:

1/2 c. butter, softened
1 (8 oz.) cream cheese, softened
2 tsp. vanilla
1 box powdered sugar
1/2 c. black walnuts
1/2 c. coconut

Combine butter and cream cheese, beat until fluffy and add sugar and vanilla. Mix well, stir in nuts and coconut.