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Preheat oven to 350 degrees F. Spray 12 cup Bundt pan generously with nonstick cooking spray.
In a large bowl, combine flour, baking soda, salt, spices; stir well with a whisk.
In a separate large bowl mix together all wet ingredients: zucchini, carrots, shredded apple, eggs, maple syrup, vanilla extract, coconut oil, orange juice, zest and yogurt.
Mix wet ingredients with dry ingredients until just combined. Fold in shredded coconut flakes. Pour batter into Bundt pan.
Bake for 40-55 minutes or until toothpick inserted in the center comes out clean. Transfer to wire rack for 10-15 minutes, then invert cake onto rack and allow to cool completely.
To make cream cheese frosting: In a medium bowl, beat the cream cheese, powdered sugar and coconut milk together. Spread over the top of the cake. Top with the unsweetened coconut flakes. Serves 16.