Preheat oven to 350° F. Line three 8-inch round baking pans with parchment baking. Spray with baking spray and lightly dust with flour.
In a bowl, whisk together flour, baking soda, baking powder, and cinnamon. Set aside.
In a large bowl, beat together eggs with sugar on high speed until mixture starts to become fluffy.
In a different bowl combine oil, carrots, vanilla, and pureed pineapple. Add to the eggs mixture and mix with a spatula until combined.
Add half the flour to the wet ingredients and mix with a spatula. Add the remaining flour and continue mixing with a spatula until combined.
Add the chopped walnuts and toasted coconut. Fold into the mixture with a spatula.
Pour the cake batter evenly between the three prepared baking pans. Bake at 350° F for 16-18 minutes. Once the cakes have completely cooled, remove from the pans and set aside to cool completely.