Instructions

1. Preheat the oven to 350 degrees.
2. Spray two round, 9 inch cake pans with coconut spray oil, line the bottom of each pan with parchment paper.
3. In a large stand mixer combine carrots, zucchini, coconut, sugar, eggs, coconut oil, spices and salt. Mix well.
4. In a separate bowl, sift together flour and baking soda, slowly add it to the vegetable mix.
5. Divide the mix evenly between both cake pans, bake for 40 – 50 minutes until a knife or cake tester comes out clean.
6. Let the cakes cool completely before the next step, while they are cooling, prepare the frosting and toast the coconut.
7. ** Toast the coconut on a cookie sheet, spread evenly in a 300 degree oven. Watch it closely and mix it every few minutes to make sure it toasts to an even, golden brown.
8. Cream the butter and cream cheese together with the dash of salt and vanilla until fluffy then slowly add powdered sugar 1/2 cup at a time.
9. When you are ready to frost the cake you should level the cake layers, this means, take a sharp knife and cut the domed top off each layer to flatten them (this is also an opportunity to quality control taste the cake, just saying…).
10. Cover the bottom layer in frosting, if you want you can sprinkle some of the chopped pecans across the layer then place the other layer shave top down on the frosting. Making sure that the cut sides to face each other makes it easier to frost since the baked sides are less likely to crumble.
11. Holding the cake over a cookie sheet or other plate, press the toasted coconut on the sides of the cake using the cookie sheet or plate to catch the coconut that doesn’t stick.
12. Place the pecans around the top of the cake.
13. This cake tastes best when served at room temperature.