Step-by-step photos all turned out well, so I will put only partially. Do not finely grind the nuts. Pineapple cut into small pieces. Peel the carrot and grate on a fine grater. Sift flour with soda, baking powder, cinnamon and salt. Beat 3 minutes eggs, then gradually add sugar and continue to beat white in about 7-8 minutes. Pour a thin stream of oil while continuing to whisk mass. The egg mixture to combine with nuts, coconut and pineapple, a little stir. Add the carrots and three times the flour. Stir, but not for long.

The form to lay baking paper, grease with oil, pour the batter and bake for 1 hour at a temperature of 150-160 deg. Cut the cooled cake horizontally into 2 parts.

Beat the butter at room temperature cream cheese, add powdered sugar, not all at once, but 3 times.

Coat the cake with cream, put the second part of the cake, then the remaining cream and sprinkle with coconut.

Put for about 3 hours in the refrigerator. Bon appetit!