Created by dienia b on November 26, 2014
Step 1: Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.
Step 2: Add in vanilla, orange juice, and orange peel; beat to combine; set aside.
Step 3: Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.
Step 4: In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).
Step 5: In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine. Add in the pineapple, carrots, and milk mixture; mix well. Gradually add the dry ingredients to the batter; beat until combined. Add in coconut and 1 cup nuts; stir to combine.
Step 6: Pour batter into two 9-inch greased round baking pans.
Step 7: Bake at 350° for 30-35 minutes or until pick comes out clean.
Step 8: Cool in pans for 15 minutes.
Step 9: Turn cakes out onto wire rack and let cool completely.
Step 10: Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.
Step 11: Garnish with remaining nuts. Store in the refrigerator.