Coconut-Orange Squares Recipe

Directions:

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