How to Bake a Carrot Coconut Cake

Carrot Cake 2 ½ cups cake flour 1 ½ cups sugar ¾ tsp baking soda 1 ¾ baking powder 1 tsp salt ½ cup full fat plain yogurt, or buttermilk 1 cup vegetable oil ¼ cup water 4 large eggs at room temp 3 cups peeled grated carrot Mix the flour, sugar, baking soda, baking powder and salt Stir in buttermilk, water, and eggs, then mix Stir in the grated carrot. Coconut Syrup ½ cup full fat coconut milk ¼ cup shredded coconut Pinch of salt ½ tsp coconut extract Combine coconut milk, shredded coconut, and salt Boil over medium high heat, then stir Remove from heat then stir in coconut extract, then cover for 20 min. Cream Cheese Frosting 1 cup unsalted butter @ room temp 3 ounces cream cheese @ room temp Pinch of salt 4 cups icing sugar ½ tsp vanilla extract Combine butter , cream cheese, salt and half the sugar Add remaining sugar keep mixing until no longer grainy Add vanilla and beat until fluffy Toasted Coconut 2 cups shredded coconut Oven at 350 F Bake 5 min then toss Bake another 5 then toss again Repeat until golden brown