Coconut Carrot Cake

sweetened shredded coconut

yellow cake mix (15.25 ounces)

box instant vanilla or coconut pudding mix (if not using coconut pudding mix, add 1/4 teaspoon coconut extract to the cake)

vegetable oil

Almond Breeze Almondmilk Coconutmilk Blend (or any flavor)

large eggs

ground cinnamon

shredded carrots, about 7 small carrots (shred your own, don’t use the pre-shredded)

unsalted butter, room temperature

cream cheese, room temperature

salt

powdered sugar

vanilla extract