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Export 21 ingredients for grocery delivery
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.