Preheat oven to 350 degrees F. Grease and line two 8-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer, beat together sugar, brown sugar, and oil. Add eggs and vanilla. Mix thoroughly.
Fold in shredded carrots, crushed pineapples, and toasted coconut. Add dry ingredients in two additions and mix until just incorporated.
Divide batter evenly between the two prepared cake pans. It is best to weigh out batter so ensure even cake layers. Bake for 30-45 minutes until a toothpick inserted in center of cake comes out clean. Let cake cool in the pan for 10 minutes before unmolding. Run a knife or a small offset around the perimeter of cake before inverting. Let cake cool to room temperature on wire rack before frosting and assembly.