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1
Position the rack in the center of the oven and preheat to 350 deg. Spray two 9-inch cake pans with cooking spray.
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2
To make the cake:
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3
Sift together the flour, granulated sugar, baking soda, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle attachement.
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4
In a separate bowl, whisk together the eggs, oil, vanilla and add to the dry ingredients. Beat on low speed for 1 minute. Add the grated carrot, carrot puree, and coconut and mix until just incorporated.
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5
Pour the batter into the pans and bake until a knife inserted into the center of the cakes comes out clean, 40-50 minutes. Do not overcook. Transfer the pans to a wire rack and let cool completely.
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6
To make the icing:
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7
Sift the powdered sugar into a medium bowl and set aside.
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8
In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and salt, scraping down the sides of the bowl at lease once, until the mixture is smooth with no lumps, 1-2 minutes.
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9
Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.
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10
To assemble, place 1 cake flat-side up, on a platter. spread part of the icing over the top of the cake. top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.
