Pre-heat oven to 350°F. Butter and flour a 10 inch Bundt pan.
With a mixer, beat the Haiku sweet cream of coconut and the butter until fluffy.
Add eggs one at a time and beat well after each one.
Add the squash puree and mix well. Set aside.
In a large bowl, mix dry ingredients; grated coconut, flour, baking powder and salt.
Add the wet mixture and mix in delicately using a rubber spatula.
Pour the cake mix in the prepared pan.
Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cool for 10-15 minutes before removing from pan.
Sprinkle with icing sugar before serving.