Batter:

What You Need:

2 cups all purpose flour, sifted

2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 cup sugar

1 cup unsalted butter, softened

2 eggs

1/2 cup plus

2 tablespoons light molasses

2 tablespoons grated orange peel

1 teaspoon vanilla extract

3/4 cup buttermilk

1 1/2 cup shredded sweetened coconut, toasted

Frosting:

What You Need:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

2 tablespoons grated orange peel

1 teaspoon vanilla extract

1 1-pound box powdered sugar

1 cup shredded sweetened coconut, toasted

Method:

1. Preheat oven to 350°F. Butter two 9-inch-diameter cake pans, making sure to coat all sides. Line bottoms with parchment. Butter parchment, and dust pans with flour. Sift dry ingredients into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl. Beat in eggs one at a time. Add molasses, orange peel and vanilla extract and beat at high speed until well blended, approximately 1-2 minutes. Mix in dry ingredients, along with buttermilk. Add coconut, and mix thoroughly.

2. Divide batter between pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Remove cakes from pans and parchment, and place on racks to cool completely.

Frosting:

Using electric mixer, beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Add sugar. Spread icing over top and sides of cake. Top with toasted coconut.