1Preheat oven to 350 degrees. Spray loaf pan with nonstick spray or line cupcake pan with paper liners.
2Whisk pumpkin puree, brown sugar, canola oil and coconut milk in a bowl.
3Mix flour, whole wheat flour, sugar, baking soda and pumpkin pie spice in another bowl. Whisk in pumpkin mixture until blended.
4Stir in flaked coconut. Scrape batter into pan or divide into cupcake liners. Bake until toothpick inserted into center comes out clean, about 1 hour 15 minutes for loaf and less for cupcakes. Let cool in pan 5 minutes. Unmold and let cool completely on rack.
**If making muffins, reduce baking time to 35-40 minutes.