2hr 15min · 12 servings Gingerbread Cake • 3 1/4 cups (430g) all-purpose flour, spooned and leveled • 2 tsp baking powder • 1 tsp baking soda • 3 tsp ground ginger • 2 tsp ground cinnamon • 1 tsp ground nutmeg • 1/2 tsp ground cloves • 1/2 tsp kosher salt • 1 cup (220g) unsalted butter, room temp • 1 cup (200g) dark brown sugar, packed • 2/3 cup (217g) unsulfured molasses • 1/4 cup (85g) light corn syrup • 4 large eggs, room temp • 1 tsp vanilla extract • 1 cup (225g) buttermilk, room temp Coconut Cream Cheese Frosting • 8oz (226g) full fat cream cheese, room temp • 1 cup (220g) unsalted butter, room temp • 6 cups (720g) powdered sugar • 1 tsp coconut extract • 1 tsp vanilla extract • 2 tbsp milk • 2 cups sweetened shredded coconut Decorations • Gingerbread coo