Recipe: <!-- -->Butternut Squash-Coconut Cake<!-- --> | Whole Foods Market

Ingredients

• 3/4 cup coconut oil, at room temperature, plus more for the pan
• 3 cups whole wheat pastry flour, plus more for the pan
• 1 cup unsweetened coconut chips, divided
• 2 teaspoons baking soda
• 1 teaspoon grated nutmeg
• 1/2 teaspoon fine sea salt
• 1 cup sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk
• 2 cups grated raw, peeled butternut squash