Gingerbread Cake

1. Preheat the oven to 350F. Grease the inside and line the bottom of 3 8″ round cake pans. Also wrap the pans with damp cake strips if you have them.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar until smooth.
4. Then mix in the molasses and corn syrup, followed by the vanilla and eggs one at a time.
5. Pour in 1/3 of the dry ingredients and mix, followed by half of the buttermilk. Alternative mixing between the two, ending on the dry ingredients. The batter should be pretty thick.
6. Evenly split the batter between the three pans and spread even.
7. Bake for 25-30 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
8. Allow the cakes to cool completely before making the frosting.

Coconut Cream Cheese Frosting

1. In a large bowl using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter until smooth.
2. Then mix in the powdered sugar one cup at a time. Mix in the extracts and milk when the frosting starts to become thick and dry.
3. Spread a thin layer of frosting between each cake layer and then cover the entire outside. 
4. Press the shredded coconut into the sides and top of the cake and top with your decorations. Enjoy!