If you will be using coconut whipped cream made from scratch, the canned coconut milk must be refrigerated for at least 8 hours, or overnight.

Preheat oven to 350°F. Grease an 8 inch round cake pan with cooking spray and place a sheet of parchment paper in the bottom of the pan.

Whisk together the flour, cocoa powder, salt, baking soda, baking powder, and pumpkin pie spice in a medium bowl and set aside.

Whisk pumpkin puree, oil, and sugar together in a mixing bowl. Mix in the milk and egg.

Slowly add the dry ingredients (flour, cocoa powder, salt, spices, baking soda, and baking powder) into the bowl and mix until combined.

Pour the cake batter into the prepared pan and bake for between 29-39 minutes, or until a toothpick inserted in the middle of the cake comes out clean. [Try 50-60 minutes in a loaf pan.]

Leave the cake in the pan until cooled completely. Once cooled, top with whipped topping of choice and serve. If making coconut whipped cream from scratch, see instructions below.

Place a large mixing bowl into the freezer for 10-15 minutes to chill.

After the bowl has chilled, remove the cans of coconut milk from the fridge (do not shake them). Scoop out the thick coconut cream from the top and place it in the bowl, leaving behind the liquid.

Whip the coconut cream for one minute, then add in the vanilla and powdered sugar. Scrape the sides of the bowl until the powdered sugar and vanilla are fully incorporated.

Whip the cream on medium high until stiff peaks form and the consistency is similar to that of whipped cream. This could take around 5 minutes.

Spread the whipped cream on top of the cake in an even layer.

Use a grater of any size (it can be a cheese grater) to carefully grate the dark chocolate into a bowl. Sprinkle on top of the whipped cream. Enjoy!