Spiced Pumpkin Layer Cake

Cake:
3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon ground cinnamon
2 teaspoon ground ginger
1 ¾ teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground nutmeg
1 ½ cups sugar
1 cup (packed) brown sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pure pumpkin
1 Tablespoon vanilla
1 Tablespoon grated orange peel
¾ cup raisins
¾ cup sweetened flaked coconut, plus additional or garnish

Frosting:
1 (8 ounce) package cream cheese, room temperature
10 tablespoons ( 1 ¼ sticks) unsalted butter, room temperature
1 Tablespoon maple flavoring
1 teaspoon vanilla extract
4 ½ cups powdered sugar (measured, then sifted)

For cake:  Position rack in center of oven and preheat to 350 degrees.   Butter two 9-inch diameter cake pans with 1 ½ “ high sides.  Line bottoms of pans with parchment paper; dust pans with flour.  Sift 3 cups flour and next 7 ingredients into medium bowl.  Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy).  Add eggs one at a time, beating until well blended after each addition.  Add pumpkin, vanilla and orange peel; beat until well blended.  Add flour mixture; bet just until incorporated.  Stir in raisins and ¾ cup coconut.  Divide batter between prepared pans.  Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour.  Cook cakes completely in pans on rack.  Run knife around cakes to loosen.  Invert cakes onto racks; remove parchment paper.  Turn cakes over, rounded side up.  Using serrated knife, trim rounded tops of cakes to level.

For frosting:  using electric mixer, beat cream cheese and butter in large bowl until smooth.  Beat in maple flavoring and vanilla.  Add powdered sugar in three additions, beating just until frosting is smooth after each addition (do not overbeat or frosting my become too soft to spread).  Place one pumpkin cake layer, flat side down, on platter.   Spread half of cream cheese frosting over top of cake to edges.  Top with second cake layer, trimmed side down.  Spread remaining frosting over top (not sides) of cake.  Sprinkle additional coconut over.  Cut cake into wedges and serve.