Coat a 9 x 13-inch baking pan with cooking spray and lightly dust with flour. Preheat oven to 350 degrees.

Drain pineapple in a sieve and set over a bowl pressing on the solids. Reserve the drained pineapple along with ¼ cup of juice.

In a medium bowl, whisk flour, cinnamon, baking soda and salt. Set aside.

In a large bowl, whisk eggs, sugar, vanilla, oil, buttermilk and ¼ c. reserved pineapple juice until blended. Stir in pineapple, carrots and coconut.

Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape batter into the prepared pan, spreading evenly.

Bake at 350 degrees for about 40-45 minutes or until the top springs back when touched lightly and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

Frost with Cream Cheese Frosting or Butter Cream Frosting (double this recipe).

Garnish with chopped walnuts if desired.