Heat Oven to 350 °. Spray pans with cooking spray and line the bottom of your round pans with parchment paper. To do this, lay out parchment and use one of your pans to trace a template. Cut out three round pieces of parchment and lay in the bottom of your greased pans.
Sift together your Dry ingredients (flour, baking soda, salt, and cinnamon) and set aside.
Prepare and measure your flavor agents and set aside. (Grate the carrots, strain the pineapple, chop your pecans, and measure your coconut flake)!Beat Eggs, and add vegetable oil, buttermilk, sugar, and vanilla. Mix very well.
Slowly add Dry ingredients. Turn your mixer down to a low speed to save yourself a mess.
Add Pineapple, Carrots, coconut, and pecans. Mix slowly, but completely.
Divide your batter into your three pans evening. The best way to ensure even distribution is to use a measuring cup and slowly add the same amounts to each pan.
Bake on 350 ° for approximately 35-40 minutes. Check doneness, but inserting a toothpick into the center of the cakes. If it comes away clean, it is done. Leave your cakes in the pans, pour glaze over the top, and let them cool.