Hawaiian Carrot Pineapple Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well incorporated.

In a separate bowl, beat together granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and light.

Stir grated carrots and drained crushed pineapple into the wet mixture until evenly distributed.

Gradually blend the dry ingredients into the wet mixture just until incorporated. Do not overmix.

Gently fold in chopped walnuts and sweetened shredded coconut, distributing evenly throughout the batter.

Pour the batter into the prepared pan and spread evenly. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack before frosting.

In a medium bowl, beat together softened cream cheese and butter until smooth and fluffy. Add vanilla extract, then gradually beat in powdered sugar until the frosting is creamy.

Spread the cream cheese frosting evenly over the cooled cake. Cut into portions and serve.