Clean the pumpkin and cut it into pieces, peel, then boil or steam them. Drain the water and beat down into a purée. Sprinkle with the sugar. Pour the puree into the milk, add the honey and put it on the stove to boil, stirring vigorously.
Boil for 40-45 minutes on low heat. Take some of the mixture and immerse it in cold water - if it becomes a soft ball, the mixture is ready.
Flavor with cinnamon. Add the butter and stir until everything is absorbed. When you get a crumbly mixture, add chopped walnuts.
Leave the mixture to cool for 4-5 minutes, then transfer to a small greased baking dish and press it down to settle.
Make the base of the cake using soaked in milk biscuits and then pour the pumpkin mixture over them.
Put this in the fridge for 2-3 hours to cool well. Cut into small cubes and sprinkle with coconut.