YIELD: one 9×5-inch loaf
Preheat oven to 350 F. Line a loaf pan with banana leaf (or parchment paper)
In a large bowl, whisk together the coconut milk, sugar, pumpkin, oil, maple extract, and egg. Whisk in the rice flour, mixed spice, ground ginger, baking soda, baking powder, and salt. Whisk in the flour until just combined.
Scrape into a loaf pan and top with coconut flakes. Bake on a sheet pan until a cake tester or toothpick comes out clean, about 1 hr 30 min (a long skewer will not come out totally clean but will have some sticky crumbs on it and that’s totally fine since this cake will not have the same texture as pumpkin bread).
Let cool in pan for 20 minutes. Then transfer to a rack and let cool completely.