Directions

1. Heat oven to 350 degrees. Oil 2 8” baking pans and line the bottom with a round of parchment paper.

2. In a large bowl, combine the oil, brown sugar, eggs, buttermilk, cinnamon, ginger, nutmeg, allspice, cloves, cardamom and salt.

3. Add the baking powder and baking soda and stir to combine.  Add the flour, nuts and coconut and stir to combine, don’t overmix.

4. Spread the batter evenly between the prepared pans. Bake until a skewer inserted into the center comes out clean, about 20 to 25 minutes. Let the cake cool in the pan for 15 minutes before flipping onto a wire rack to cool.

5. While the cake cools, make the frosting.

6. Once the cake cools, frost and serve.  It will store for 2 days at room temperature or another day or two in the fridge.