Sift the flour and combine with sugar, grated German chocolate, cinnamon, baking soda, salt, and baking powder in a large bowl.

In a separate bowl, whisk together pineapple syrup (reserved from drained pineapple), beaten eggs, vegetable oil, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing at medium speed for 3 minutes until well combined.

Gently fold in the drained crushed pineapple, grated raw carrots, chopped pecans (if using), and coconut (if using) until evenly distributed throughout the batter.

Grease and flour a tube pan to prevent sticking.

Pour the prepared batter into the buttered and floured tube pan, ensuring it's evenly distributed.

Bake in a preheated oven at 350°F (175°C) for 75 to 90 minutes, or until a wooden skewer inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Invert the cake onto a wire rack to cool completely.

Once the cake is completely cooled, frost it generously with a cream cheese frosting.