Make the carrot cake. Preheat the oven to 350F. Butter or grease two 9-inch round cake pans. Line the bottom of both pans with parchment or waxed paper; grease paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
In a large bowl of an electric mixer, beat the eggs until frothy. Gradually beat in both sugars. Beat in the oil and vanilla until thoroughly combined.
On a low speed, or by hand, beat in the flour mixture in two additions until there is no dry flour. By hand, mix in the carrots, nuts, and coconut.
Pour the batter in to the prepared pans ensuring that the batter, carrots, nuts, and coconut are evenly distributed between the two pans.
Bake the layers for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on wire racks for 15 minutes. Remove the layers from the pans, and removed the parchment paper, then set them on wire racks to cool completely.