Coconut-Orange Squares

• 34 cup butter, softened
• 34 cup sugar
• 1 (16 ounce) cansliced carrots, drained and mashed
• 1 12 teaspoons grated orange zest
• 12 teaspoon vanilla extract
• 14 teaspoon orange extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 34 teaspoon salt
• 34 cup flaked coconut
• 1 (8 ounce) packagesoftened cream cheese
• 14 cup butter, softened
• 2 teaspoons milk
• 12 teaspoon grated orange zest
• 12 teaspoon orange extract
• 14 teaspoon vanilla extract
• 3 12 cups sifted confectioners' sugar
• 12 cup toasted flaked coconut (to garnish)

1. CAKE:.
2. Preheat oven to 350 degrees F.
3. Cream butter and sugar in a large bowl until fluffy.
4. Add carrots, egg, orange zest, and extracts; beat until smooth.
5. In a medium bowl, combine flour, baking powder, and salt.
6. Add dry ingredients to creamed mixture; stir until well blended.
7. Stir in coconut.
8. Pour batter into a lightly greased 9 x 13-inch pan.
9. Bake 20 to 25 minutes or until a toothpick inserted in center of cake comes out clean.
10. Place pan on wire rack to cool.
11. ICING:.
12. Beat cream cheese, butter, milk, orange zest, and extracts in a medium bowl until smooth.
13. Stir in confectioners sugar until smooth.
14. Spread icing over cooled cake.
15. Garnish with toasted coconut.
16. Cut into 2-inch squares to serve.
17. NOTE: To toast coconut, place in an oven proof pan in a 300 degree F oven for about 10 minutes, stirring often until coconut begins to brown.
18. Remove promptly so coconut does not burn.
19. This can also be done on the stove top in a dry frying pan over medium heat.

butter, sugar, carrots, orange zest, vanilla, orange, flour, baking powder, salt, flaked coconut, cream cheese, butter, milk, orange zest, orange, vanilla, sugar, coconut

Taken from www.food.com/recipe/coconut-orange-squares-386828 (may not work)