Preheat oven to 350°F (175°C).

Grease and flour three 9-inch layer pans or a 9x13-inch pan.

Sift together flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

Add sugar, oil, and eggs to the dry ingredients.

Mix well until combined.

Add grated carrots, crushed pineapple, chopped nuts, and flaked coconut to the mixture.

Blend thoroughly until all ingredients are evenly distributed.

Pour the batter into the prepared pan(s).

Bake for 35-40 minutes in layer pans or 1 hour in a 9x13-inch pan, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan(s) for 10 minutes before inverting onto a wire rack to cool completely.

Frost with cream cheese icing (not included in the recipe).