Purified pumpkin cut into slices, fill with water and boil until tender. Then strain and make a puree (I just mashed with a potato masher for the potatoes).

Add to pumpkin puree coconut (I had color; just keep some for decorating top of cake). Separately whisk the eggs with the sugar (I added sugar gradually, tried to supply was not too sweet) and milk (milk is 2 stack., I'm not sealed). I was also a little embarrassed that so much milk, but the process has begun.

Add milk-egg mixture to the pumpkin-coconut mass and mix well. As for me, prepared baking mix seemed a bit watery. So I took and added more flour (you monkey, but I was not) about 4 tbsp But you can play it safe and add more. The mass was a little thicker, but to bring it to too thick of a condition is not necessary. Well, going to bake this dough that happens, I don't know. Form of grease with butter, pour our dough and put in the oven at T* 180-200*C and bake until ready for about an hour. In principle as baked cheesecake, she, too, initially watery (but this time is not accurate, because each oven is different). By the end of the baking of the cake browned, the dough became much denser and the smell of what was in the apartment... mmmmmm.... mainly, coconut.

Ready pie cool slightly, remove from the mold, the top is lubricated with a thin layer of sour cream and sprinkle with remaining coconut. Here color chips came just in time. Yes, the photo does not look like a pie dish, but what can you do. Probably, it was necessary to take a round baking dish. But it the taste was not affected.

That's how it looks in the cut. The cake was not very dense, but its shape was kept, not falling apart, can be compared, perhaps, with a souffle. It can be served both warm and cold. Delicious and with cream or without it.