Step 1

Preheat over to 350°.

Step 2

Lightly grease 2 8X8 baking dishes.

Step 3

Line with parchment paper.

Step 4

Lightly grease and dust with flour, set aside.

Step 5

In a medium mixing bowl, whisk together flour, baking soda, salt and cinnamon.

Step 6

In a large mixing bowl, combined eggs, oil, buttermilk, sugar and vanilla.

Step 7

Beat on low speed until well combined.

Step 8

Stir in flour mixture with a wooden spoon.

Step 9

Fold in grated carrots, flaked coconut, and crushed pineapple until combined.

Step 10

Pour into prepared baking dishes.

Step 11

Bake for 30-35 minutes or until tooth pick inserted in the center comes out clean.

Step 12

Remove from oven and poke lots of little holes throughout.

Step 13

Immediately pour the buttermilk glaze over both cakes.

Step 14

Let cool in baking dishes for 15 minutes.

Step 15

Remove cakes and let cool completely on a wire rack.

Step 16

Spread the orange cream cheese frosting on top.

Step 17

In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup.

Step 18

Bring to a boil.

Step 19

Cook for 5 minutes, stirring often.

Step 20

Remove from heat. Add vanilla. Stir until combined.

Step 21

In a medium mixing bowl, beat butter and cream cheese until light and fluffy.

Step 22

Add vanilla, powdered sugar, grated orange peel, and fresh orange juice.

Step 23

Beat until smooth.

Step 24

Frost each cake once cooled completely.

Step 25

Cut into small pieces and place in cupcake liners.

Step 26

Enjoy!

Step 27

Store in refrigerator.