Preheat oven to 350 degrees F. Grease and flour a 2-1/2-qt. ovenproof bowl
Cake: In a large mixing bowl stir together flour, sugar, Clabber Girl Baking Powder, Clabber Girl Baking Soda, and cinnamon. Add cooking oil and eggs. Beat with an electric mixer on low to medium speed about 30 seconds or until combined. Stir in carrots, pineapple, and coconut.
Pour into prepared 2-1/2-qt. bowl and bake in preheated oven for 80-90 minutes or until a toothpick inserted near the center comes out clean.
Cool on wire rack for 10 minutes; remove cake from bowl and cool completely on wire rack.
Frosting: Combine cream cheese, margarine or butter, and vanilla in a mixing bowl. Beat until well blended and smooth. Gradually add powdered sugar while beating. Frosting should be thick and smooth. If necessary, add more powdered sugar until the frosting is firm.
When cake is ready to frost prepare frosting and food coloring. Remove 1/4 cup frosting and mix with a few drops of black food coloring or paste. With remaining frosting add a few drops of orange coloring or paste slowly, until desired color is met.
Place cake on a serving plate. To make texture on the cake, use the star tip on the end of a frosting tube and fill with orange colored frosting. Gently make little stars over the cake, making sure they are close together. You can also make the basketball texture on the cake by frosting the cake completely and make little indentations by gently placing a meat mallet on the frosting. Rinse pastry bag and apply small tube tip to draw lines on basketball with black frosting (black licorice can be used instead of frosting.)
Yield: 12-16 servings