Morning Glory Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment) and set aside. Measure and ready all ingredients.

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, and sea salt until evenly combined.

In a separate bowl, beat the eggs lightly. Add the vegetable oil, vanilla extract, unsweetened applesauce and drained crushed pineapple; whisk until homogenous.

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix; stop when no large streaks of flour remain.

Fold in the grated carrots, shredded coconut, raisins, and chopped walnuts (reserve a small handful of nuts and coconut if you plan to use for garnish). Ensure even distribution but avoid excessive mixing.

Divide the batter evenly between the prepared pans (use a scale or eyeball so layers are similar). Smooth tops with a spatula.

Bake on the center rack for 28–35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Rotate pans halfway through baking for even coloring.

Allow the cakes to cool in the pans for 10–15 minutes, then run a knife around the edges, invert onto a wire rack, and remove parchment. Cool completely (at least 1 hour) before frosting to prevent frosting from melting.

While cakes cool, prepare the frosting: beat the softened cream cheese and softened butter together in a bowl with an electric mixer on medium speed until smooth and fully combined, about 2–3 minutes.

Reduce mixer speed to low and gradually add the confectioners' sugar, about 1 cup at a time, scraping the bowl as needed. Once all sugar is incorporated, add the vanilla extract and salt and beat on medium-high for 1–2 minutes until fluffy. If frosting is too soft, chill 10–15 minutes; if too thick, add 1 tsp milk at a time until spreadable.

Taste and adjust: add a little extra orange zest (from finish section) to the frosting if you want a brighter citrus note; mix briefly to incorporate.

If cake tops are domed, level them with a serrated knife or cake leveler so layers stack evenly. Place the first layer on a serving plate or cake board.

Spread about one-third of the frosting over the top of the first layer, making an even layer to the edges. Place the second cake layer on top and press gently to set.

Use the remaining frosting to crumb-coat the cake (a thin layer all over), then chill the cake 15 minutes to set the crumb coat. Finish by applying the remaining frosting smoothly over the top and sides.

Press the toasted chopped nuts and extra shredded coconut onto the sides or scatter on top as desired. Finish with a light dusting of orange zest for aroma and brightness.

Chill the assembled cake 30–60 minutes before serving to firm the frosting for cleaner slices. Bring to room temperature about 20–30 minutes before serving for best texture.