First, preheat oven to 350 degrees Fahrenheit. Heavily spray a Bundt pan or two 9 inch round pans with nonstick spray. Lightly dust with gluten free flour to prevent sticking.

In a large mixing bowl, add gluten free flour, baking powder, baking soda, cinnamon, nutmeg, brown sugar and sugar. Stir together.

Then, add in oil and eggs. Stir to combine.

Drain and pat dry crushed pineapple. Squeeze grated carrots between paper towels to remove excess moisture. Then, add in crushed pineapple, grated carrots, chopped pecans and shredded coconut to the mixing bowl. Stir to combine.

Transfer batter to the greased pan. Smooth into one even layer.

Bake for 50 to 55 minutes for a Bundt pan. For the two 9 inch round pans, bake for about 30 minutes at 350 degrees Fahrenheit. Bake cake until toothpick inserted comes out clean.

Finally, remove cake from oven. Allow Bundt cake to cool for 20 minutes in pan. Then very carefully invert onto a wire rack. For the 9 inch cakes, cool for 15 minutes before carefully inverting onto a wire rack.

Finally, allow cake to cool completely. Then, top with cream cheese frosting and additional chopped pecans or coconut if desired.