1. Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, whisk together sugars, eggs, applesauce, milk, and vanilla extract.
4. Stir in the flour mixture just until combined.
5. Stir in zucchini, coconut, and toasted walnuts.
6. Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.
7. Let cool completely before icing.

Cream Cheese Icing

1. Beat the cream cheese and butter together until light and fluffy.
2. Beat in the powdered sugar one cup at a time.
3. Add the salt and beat in the milk one tablespoon at a time until desired consistency is achieved.
4. Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.