Preheat your oven to 350°F (175°C). Grease two round cake pans or line with parchment paper.

In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.

In a separate bowl, mix the wet ingredients: pumpkin puree, coconut milk, and brown sugar until smooth.

Combine the wet and dry ingredients, folding gently until just combined. Some lumps are okay.

Divide the batter between the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.

While the cakes cool, prepare the frosting by whipping the chilled coconut cream with powdered sugar until fluffy.

Once cooled, frost the cakes: place one layer on a plate, add frosting, then top with the second layer and frost the top and sides.