Preheat oven to 350°F (175°C). Butter and lightly flour two 9-inch (22 cm) cake pans, or one bundt pan or a muffin tin or whatever baking form you have on hand.
Sift dry ingredients into a large bowl.
Add oil, eggs and vanilla. Beat well.
Gently stir in walnuts, coconut, carrot and pineapple.
Pour into pan(s). (See note below)
Bake 45-50 minutes until a toothpick inserted into the center comes out clean.
Cool on a cake rack.
Once the cake(s) are fully cooled you can frost them with the elusive heroine of American baking: cream cheese frosting.