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Preheat the oven to 180°C (possibly 170 for an electric oven)
Line the base of a 25cm springform tin with baking paper
In a large bowl, use a hand whisk to combine the sugar, oil, and vanilla.
Add the eggs and whisk well to combine.
Stir in the carrot, apple, pineapple, pineapple juice and coconut.
Add the flour, baking soda and cinnamon and fold in.
Pour into the prepared tin and bake for approximately 1 hour or until a skewer inserted into the middle comes out clean.
Allow the cake to cool in the tin for 10-15 minutes, then remove from the tin onto a wire rack to cool completely.
Cream the butter and sugar, then add the cream cheese and vanilla (or lemon juice) and beat until spreadable.