Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9x13-inch baking dish with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined.

Fold in the grated carrots, drained crushed pineapple, and shredded coconut, ensuring even distribution.

Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10-15 minutes, then transfer to wire racks to cool completely.

Prepare the frosting by beating the cream cheese and butter together until fluffy, then add powdered sugar gradually.

Frost the cooled cakes, stacking the layers and smoothing the frosting on top and sides.