Preheat oven to 350°F.
Butter three 9-inch cake pans and then line with parchment paper. Dust with flour. If desired, wrap each pan with cake strips (damp paper towels wrapped with foil and then affixed around each pan. See video for visual reference).
Combine ½ cup of flour and then the next 3 ingredients in your food processor, and process until finely chopped.
2½ cups all-purpose flour, 1 cup sweetened coconut flakes, 1 cup dry-roasted macadamia nuts, ¾ cup chopped crystallized ginger
Whisk together the remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in a separate bowl.
3½ tsp ground cinnamon, 2½ tsp baking powder, 1 tsp salt, ½ tsp baking soda
Using an electric mixer, beat sugar and oil in a large bowl to blend.
2 cups sugar, 1 cup vegetable oil
Add eggs 1 at a time, beating well after each addition. Next, gradually add in the flour/cinnamon mixture.
4 large eggs
Beat in vanilla.
2 tsp vanilla extract
Beat in the coconut/ginger/nut mixture, then carrots and crushed pineapple (with juice).
2 cups carrots, 16 oz crushed pineapple
Pour into prepared pans.
Bake until a toothpick inserted comes out clean, about 35 minutes.
Cool in pans on a rack for about an hour.
Run a knife around the edge of the pans to loosen the cakes. Turn out onto racks and allow them to cool completely before frosting them.