Preheat oven to 350 degrees Fahrenheit
Now line two 9 inch cake pans with parchment paper. Grease and flour the pans so you can easily turn them out once they are baked and cooled.
Begin to make the batter by adding the flour, sugar, shredded coconut, cinnamon, baking powder, baking soda and sea salt to a large mixing bowl. Mix the ingredients together until combined.
Then add the olive oil, pumpkin puree (not pumpkin pie filling), room temperature eggs and shredded carrots. Mix the ingredients until the last bit of flour disappears.
Pour the batter evenly into two, prepared 9 inch cake pans and bake at 350 F for 35-40 minutes. If a toothpick is inserted and it comes out mostly clean with a few crumbs the cake is perfectly baked and ready to be removed from the oven.
Cool the cakes on a heat proof surface (I like placing mine on top of hot pads) in the pans and start making the frosting.