• Preheat the oven to 350 degrees F. Butter and flour (or spray with nonstick baking spray) 3 8-inch cake pans.
• In a bowl, whisk together the flour, baking powder, soda, salt, allspice, nutmeg and cinnamon.
• In the bowl of your electric mixer, beat together the butter and sugar until fluffy and combined, about 5 minutes. Beat in the vegetable oil, then the eggs one at a time, making sure to scrape the bottom of the bowl as you go.
• Beat in the orange juice - it may look a little curdled at this point. Beat in the vanilla extract and orange zest. Beat in half of the dry ingredients. Beat in the milk. Finish with the remaining dry ingredients, beating until just combined.
• Divide the batter evenly between the 3 pans. Place the pans in the center rack of your oven. Bake for 18 to 22 minutes, rotating the pans once or twice during cook time. Bake until a tester inserted in the center comes out clean.
• Let the cakes cool for 30 minutes, then gently invert them onto pieces of parchment paper.
• To frost these successfully, once they are cool, I wrap each cake in plastic wrap and place it in the freezer overnight. I remove and frost the cake while frozen, just because it's easier for me. Then I frost with the cream cheese frosting and layer the cake. Once frosted, press the coconut into the frosting. Add orange slices on top!
• Keep the cake refrigerated until an hour or so before serving. Refrigerate any leftovers.

cream cheese frosting

• In the bowl of an electric mixer, mix the butter and cream cheese on medium speed until smooth. Gradually add in the powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in the vanilla extract, then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed.
• If you find the frosting a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached.

orange slices

• Preheat the oven to 200 degrees F.
• Place the orange slices on a parchment-lined baking sheet. Bake for 3 to 4 hours, until they are dry and no longer sticky. Use as you wish!