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CAKE:.
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Place a rack in the center of the oven and preheat the oven to 350 degrees.
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Generously grease two 9-inch round cake pans.
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with solid vegetable shortening.
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Dust with flour, then shake out the excess flour.
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Set pans aside.
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Place the cake mix, pudding mix, orange juice, oil, eggs and cinnamon in a large bowl.
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Blend with an electric mixer on low speed for 1 minute.
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Spot the mixer and scrape down the sides of the bowl with a rubber spatula.
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increase the mixer to medium speed and beat 2 minutes more, scraping down sides again if needed.
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the batter should look thick and well blended.
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Gently fold in the carrots with spatula.
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Divide batter between prepared pans, smoothing it out with the rubber spatula.
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Place pans in the oven side by side.
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Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30 to 35 minutes.
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Remove the pans from the oven and place them on wire racks for 10 minutes.
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Run a dinner knife around each layer and invert each onto a rack.
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Allow to cool completely before frosting.
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FROSTING:.
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Coarsely chop chocolate.
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Place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes.
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Remove and stir until smooth.
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In a large bowl, using an electric mixer,beat cream cheese with butter, lime juice and vanilla until smooth.
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Then beat in chocolate.
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Gradually beat in icing sugar until evenly mixed.
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2.
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In a medium-size bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted.
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Stir one-third of whipped cream into cream cheese mixture until evenly mixed, then gently fold in remaining cream, just until no streaks remain.
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It's best to fill and frost cake right away.
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Sprinkle toasted coconut over cake.
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Don't refrigerate icing before using.
