• Preheat the oven to 350°F and arrange the coconut flaked on a lined sheet pan. Bake for 5-7 minutes or until lightly toasted.

cake -

• Prepare three 8-inch round pans by lining them with parchment paper. Spray lightly with baking spray and lightly dust with flour.
• In a bowl, sift together flour, baking soda, baking powder, and cinnamon.
• In another large bowl, beat eggs and sugar on high speed until they’re lightly fluffy.
• In a third bowl, combine grated carrots, pineapple, oil, and vanilla. Then, add this mixture to the eggs and sugar. Use a spatula to incorporate.
• Add half the dry ingredients to the wet ingredients and fold to combine. Then, add the remaining dry ingredients and combine. Fold in walnuts and coconut flakes.
• Distribute the batter evenly between the three baking pans. Bake the layers in the oven for 20-24 minutes. Let the layers cool for 10 minutes before popping out of the pans and transferring to a wire rack to cool the rest of the way.

frosting -

• On high speed, beat cream cheese and butter until fluffy.
• Slowly add powdered sugar and beat to combine. Add vanilla and beat until incorporated.

assembly -

• Onto a cake stand, add one of the cake layers.
• Take a portion of the frosting apply a generous layer, and top with the second layer. Repeat these steps until all layers are assembled.
• Use the remaining frosting to decorate the cake.
• Finish with chopped walnuts for decoration, and refrigerate before serving.
• Serve and enjoy!