Preheat oven to 350°F and grease two 8″ or 9″ pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In the bowl of a stand mixer fitted with the paddle attachment, beat the vegetable oil and both sugars on medium high until combined – about 2 minutes.
Add in the eggs one at a time, incorporating fully after each addition. Add in vanilla extract.
Turn the mixer to low and slowly add in the dry ingredients. Be careful not to over mix!
Fold in the shredded carrots and coconut with a rubber spatula or wooden spoon.
Evenly distribute the batter to your prepared pans and bake about 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let cakes cool about 10 minutes in the pan. Then transfer them to a wire rack to cool completely.