1 pie can of squash (2 c.)
2 c. sugar
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt (optional)
1 tsp. nutmeg
1 1/4 c. oil
4 eggs, beaten
1/2 c. coconut
1/2 c. chopped nuts (optional)

Sift dry ingredients together. Make a well and add oil, eggs and squash. Cut in nuts and coconut. When well mixed spread into 9x13x2 inch cake pan which has been greased and floured. Bake at 350 for 50 minutes. Frost with your favorite white frosting.