Preheat the oven to 300°F (150°C).
Keep the eggs at room temperature. Whisk them with a hand blender until they are double the volume. Add sugar and continue to whisk until the mass is smooth and fluffy.
Still whisking at high speed, slowly pour the oil, then transfer into a bowl. Add in the grated carrots, pineapple, walnuts, coconut and mix gently.
Sift flour into a separate bowl, add baking powder, soda, cinnamon, and salt, then mix well. Fold in with the carrot mixture and gently combine all ingredients.
Transfer the dough into a 9 inch (24cm) cake pan lined with baking paper. Bake for 1 hour or an inserted skewer comes out clean.
Let the cake cool completely before covering it with frosting.