Carrot Coconut Cake

For the Cake:

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with baking spray, line with parchment then spray again and set aside.

In a bowl combine flour, soda, cinnamon, and salt and set aside. In the bowl of an electric mixer, beat oil, sugar, and eggs until combined. Add the dry ingredients and beat until smooth. Add pineapple, carrots, coconut, and nuts.

Divide the batter evenly between the cake pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes then turn out onto a wire rack until completely cool.

For the Frosting:

In the bowl of a stand mixer, beat butter and cream cheese until smooth. On low speed add coconut, powdered sugar, and vanilla. Add milk to desired consistency.