Preheat oven to 350°F. Grease bundt cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix together sugars and olive oil. Add eggs one at a time until incorporated. Add vanilla paste and mix until smooth.
Add flour mixture. Mix on low until almost combined. Add walnuts, coconut and zucchini. Mix until thoroughly combined.
Transfer batter to prepared bundt pan. Make sure batter is level. Bake for 45-50 minutes until toothpick inserted in center of cake comes out clean. Cool on wire rack for 10 minutes. Then, invert and cool cake to room temperature.