• Preheat the oven to 350°. 
• Grease, flour and line cake pans with parchment paper.
• Drain the crushed pineapple.
• Peel and grate the carrots.
• Beat eggs until light yellow.
• Add the sugars, oil and vanilla.
• Sift the dry ingredients together.
• Pour 1/2 cup of dry ingredients into the batter and then alternate with the buttermilk.  End with the buttermilk.
• Add carrots, coconut and pineapple.  
• Mix on low speed until everything is well incorporated.
• Pour equal amounts of batter into prepared pans.
• Bake for 35 minutes.
• Cool for 10 minutes. 
• Use an offset spatula to loosen the cake from the pan and turn them over onto the cooling rack.
• Peel off parchment paper and cool completely.
• Frost with cream cheese frosting and decorate with walnuts.

Cream Cheese Frosting

• Beat cream cheese and butter.
• Add powdered sugar, one cup at a time.
• Add 1 Tbsp. of milk as needed to get the consistency you want.
• Beat for four minutes until light and fluffy.