Copycat Taggart Carrot Cake

For the cake: 

2 cups flour 

1 tablespoon baking soda 

2 tablespoons cinnamon 

2 cups sugar 

1/2 teaspoon salt 

3 eggs 

3/4 cup vegetable oil 

3/4 cup buttermilk 

2 teaspoons vanilla

1-8 ounce can crushed pineapple, drained 

2 cups shredded carrots 

1 cup shredded, sweetened coconut

For the syrup: 

1/2 cup sugar

1/4 cup heavy cream 

1 stick unsalted butter

1 teaspoon vanilla

For the frosting:

1 & 1/4 stick unsalted butter, softened 

8 ounces cream cheese, softened 

1 3/4 cups powdered sugar 

1 & 1/2 teaspoon almond extract

1/8 teaspoon salt

Line a 9 x 13” pan with parchment paper. Preheat oven to 300°. 

Mix dry cake ingredients in a large mixing bowl. Mix remaining cake ingredients in a separate bowl. Combine wet and dry, mixing well. Bake approximately 50 minutes, or until toothpick inserted in center comes out clean.

Using medium sauce pan over medium high heat, combine syrup ingredients. Stir while cooking a few minutes, until sugar is dissolved.

After cake is baked, but while it is still hot, poke holes all over the top with a large fork and then pour syrup over it. Refrigerate until completely cool.

Using an electric mixer, combine frosting ingredients, mixing until smooth. Spread frosting over cake.