Step 1

Preheat oven to 160°C. Liberally spray 2 springform cake tins (20 cm) with coconut oil and set aside.

Step 2

Place half of the pumpkin into mixing bowl and chop 3 sec/speed 6. Transfer into a bowl and set aside.

Step 3

Place remaining pumpkin into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 4

Add all remaining ingredients, including reserved pumpkin, and mix 20 sec/speed 4, with aid of spatula.

Step 5

Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 4, with aid of spatula.

Step 6

Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 5.

Step 7

Divide cake mixture evenly between prepared cake tins. Bake for 55-60 minutes (160°C), or until edges start to pull away from the sides of tin and a wooden skewer inserted into the centre of the cakes comes out clean. Allow cakes to cool in tins (approx. 30 minutes), then cover with plastic wrap and place into refrigerator overnight to cool completely. Clean and dry mixing bowl.

Step 8

Place a jug onto mixing bowl lid and weigh 80 g of the coconut cream into it. Set jug aside.

Step 9

Place chocolate into mixing bowl and chop 5 sec/speed 7.

Step 10

Scrape down sides of mixing bowl with spatula and melt 10 min/80°C/speed 3.

Step 11

Scrape down sides of mixing bowl with spatula and mix 1 min/speed 3, without measuring cup.

Step 12

Mix speed 3, pouring the reserved 80 g coconut cream through hole in mixing bowl lid, stopping when you hear the mixture thicken (approx. 3-5 seconds).

Step 13

Add coconut oil and mix 1 min/speed 5 (it may appear that the chocolate and coconut oil have split, but this is normal).

Step 14

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 15

Add remaining 70 g coconut cream and blend 30 sec/speed 7.

Step 16

Scrape down sides and bottom of mixing bowl with spatula, then allow mixture to cool in mixing bowl for 1 hour.

Step 17

Insert butterfly whisk. Add 40 g of the icing sugar and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Step 18

Add remaining 40 g icing sugar and mix 30 sec/speed 4. Remove butterfly whisk.

Step 19

Line a bowl with plastic wrap and transfer icing into bowl. Cover with plastic wrap and place into refrigerator to chill (approx. 5 hours or overnight) or until ready to use. Clean and dry mixing bowl.

Step 20

Place the bowl of icing into a bowl of warm water, allowing icing to soften enough to remove it from the bowl. Turn out icing onto a chopping board, remove plastic wrap and cut into pieces (approx. 3 cm).

Step 21

Place half of the frosting pieces and 1 tablespoon of the extra coconut cream into mixing bowl and mix 1 min/speed 5.

Step 22

Add remaining frosting pieces and another 1 tablespoon extra coconut cream and mix 40 sec/speed 5, with aid of spatula.

Step 23

Scrape down sides of mixing bowl with spatula and add more coconut cream if needed, then blend 1 min/speed 5.

Step 24

Spread a thin layer of frosting on top of one cake. Place second cake on top of frosting to create a double layer. Spread frosting all over top and sides of cake until completely covered. Decorate with chocolate freckles (or as desired) (see Tips) and serve or place into refrigerator until ready to serve.