• Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
• In a medium bowl, whisk together all purpose flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
  2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
• In a large bowl, whisk together sugars, eggs, applesauce, milk and vanilla extract.
  ⅔ cup brown sugar, ⅔ cup granulated sugar, 2 large eggs, ⅔ cup unsweetened applesauce, ¼ cup whole milk, 1 teaspoon vanilla extract
• Stir in the flour mixture just until combined.
• Stir in zucchini, coconut and toasted walnuts.
  2 cups grated zucchini, 1 cups shredded sweetened coconut, ¾ cup toasted walnuts
• Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.
• Let cool completely before icing.

Cream Cheese Icing

• Beat the cream cheese and butter together until light and fluffy. Beat the powdered sugar in one cup at a time.
  4 ounces cream cheese, ¼ cup unsalted butter, 2 to 3 cups powdered sugar
• Add the salt and beat in the milk one tablespoon at a time until your desired consistency is achieved.
  pinch of salt, 2 to 3 tablespoons whole milk
• Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.