1.Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.
2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in sifted flour and milk, then dates, coconut and pumpkin.
3.Spread mixture into pan; bake about 1¼ hours. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool. Serve dusted with sifted icing sugar.
You need to cook 200g pumpkin to get the required amount of mashed pumpkin.Note