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Preheat the oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose wheat flour, baking soda, Royal yeast, salt, and ground cinnamon.
In another bowl, whisk together the white sugar, sunflower oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients, and mix well.
Fold in the grated carrots, grated coconut, chopped walnuts, and crushed pineapple.
Transfer the batter into a greased cake pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese frosting.
In a mixing bowl, beat together the Philadelphia cheese, softened butter, and powdered sugar until smooth and creamy.
Once the cake has cooled, spread the cream cheese frosting on top.
Serve and enjoy!