• Cut the pumpkin into big chunks and then steam in the steamer until it is fork tender. Drain off any excess water and mash with fork while it's warm. You can puree it for smooth texture too. Set aside

Prepare the cake batter:

• Preheat oven to 360 F(180 C) for conventional oven. If your oven uses top and bottom heat, preheat at 340 F (170 C). Line your baking pan with parchment paper. If you use a bundt pan, make sure you oil and flour the pan (tap out excess flour) so the cake won't stuck
• In a large mixing bowl, add mashed pumpkin, both sugar. Stir to combine
• Whisk the eggs until foamy, add coconut milk and whisk again. Pour this into the pumpkin mixture. Whisk to combine
• Sift in the all-purpose flour, cinnamon, and salt. Use a whisk to combine until you don't see pockets of white flour. Switch to spatula to make sure you scrape the bottom of the bowl to make sure nothing left down there. It's a thick heavy batter
• Pour this into the prepared cake pan. Shake the pan a bit to even out the batter. Give the pan a few bangs on the counter. Sprinkle with white sesame seeds

Bake the cake:

• Place the cake pan in the middle rack. Bake in a preheated oven for 1 hour or until tooth pick inserted comes out clean with just few crumbs.
• Turn on the top heat only if you use convection oven and bake for additional 5 minutes until nicely golden brown. For my conventional oven, I use broiler. Turn it on low. Let it broil until you have some nice golden brown, but not burnt. You need to watch it closely here if you use a broiler
• Remove from the oven and bang the cake pan on the counter 2-3 times to release hot air. Let it cools down in the pan completely, about 3-4 hours or so

Serving:

• The cake needs to cool down completely before cutting. Use an oiled-knife or plastic knife to cut the cake

How to store:

• The cake tastes the best the next day if you can wait. Store the cake in an air-tight container for 2-3 days at room temperature. Store in the fridge after that for about a week. Simply reheat in the microwave for few seconds before serving or loosely wrap in a foil and reheat in toaster oven or oven at 350 F for 10-15 minutes or until warm