• Preheat over to 350°.
• Lightly grease 2 8X8 baking dishes.
• Line with parchment paper.
• Lightly grease and dust with flour, set aside.

For the Carrot Cake Bites

• In a medium mixing bowl, whisk together flour, baking soda, salt and cinnamon.
• In a large mixing bowl, combined eggs, oil, buttermilk, sugar and vanilla.
• Beat on low speed until well combined.
• Stir in flour mixture with a wooden spoon.
• Fold in grated carrots, flaked coconut, and crushed pineapple until combined.
• Pour into prepared baking dishes.
• Bake for 30-35 minutes or until tooth pick inserted in the center comes out clean.
• Remove from oven and poke lots of little holes throughout.
• Immediately pour the buttermilk glaze over both cakes.
• Let cool in baking dishes for 15 minutes.
• Remove cakes and let cool completely on a wire rack.
• Spread the orange cream cheese frosting on top.

For the Buttermilk Glaze

• In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup.
• Bring to a boil.
• Cook for 5 minutes, stirring often.
• Remove from heat. Add vanilla. Stir until combined.

For the Orange Cream Cheese Frosting

• In a medium mixing bowl, beat butter and cream cheese until light and fluffy.
• Add vanilla, powdered sugar, grated orange peel, and fresh orange juice.
• Beat until smooth.
• Frost each cake once cooled completely.
• Cut into small pieces and place in cupcake liners.
• Enjoy!
• Store in refrigerator.