Preheat oven to 350°F (175°C).
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another large bowl, beat together granulated sugar, brown sugar, and oil until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Gradually add flour mixture to the wet ingredients, mixing just until incorporated. Fold in carrots, pineapple, walnuts, and coconut.
Pour batter into a greased and floured 9×13 inch baking dish. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
For the icing, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Stir in coconut.
Allow cake to cool completely before frosting with coconut icing.
ADVERTISEMENT
