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For the cake:
3 cups flour
2¼ cups sugar
¾ cup shredded coconut
1 tablespoon baking soda
1½ teaspoon cinnamon
1½ salt
1 cup plus 2 tablespoons canola oil
¾ cup applesauce
¾ cup crushed pineapple, juice included
1 tablespoon vanilla
3 cups grated carrots (about 5 large carrots)
For the buttercream frosting:
1 (8-ounce) container vegan cream cheese
8 tablespoons vegan butter, room temperature
4 cups powdered sugar
1 tablespoon vanilla
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1st Keep
 spiersma
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