Preheat the oven 170ºC/325ºF/ GM3 and grease the baking tin
Sift the flour, spices, salt, baking powder and baking soda into a bowl
Combine the butter and sugar together in a large bowl with electric beaters for 3-4 minutes until fluffy and the colour begins to lighten
Add the eggs, one at a time, beating well between addition. If the batter begins to split, mix in a spoonful of the flour before adding more egg
Beat in the soured cream followed by the pumpkin puree
On a medium speed, use the beaters to mix the flour into the wet ingredients
Finally, fold through the dessicated coconut and the nuts until evenly distributed
Carefully spoon the batter into the prepared tin (⅔ full) and bake for 30-40 minutes until lightly browned and a skewer comes out clean. (If, after 30 minutes, you are worried about the cake top burning, lay foil across the top)
Once cooked, allow to rest for 2 minutes, then turn out of the tin and leave to cool on a wire rack