Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick spray. Spread the nuts on an ungreased rimmed baking sheet and place in the oven for 8 to 12 minutes, until toasted and fragrant, tossing the nuts once halfway through. Keep a close eye on them towards the end of their baking time to ensure they do not burn. Immediately transfer to a cutting board. Let cool, then roughly chop and let aside. Leave the oven heated.

In a small microwave-safe bowl, microwave the coconut oil for 30 seconds. Continue to microwave in 15-second bursts, just until melted.

In a second, larger mixing bowl, whisk together the eggs, coconut oil, and coconut syrup until combined.

Sift together the flour, baking soda, cinnamon, ginger, cloves, and salt. Fold in the shredded coconut, raisins, and toasted nuts. Further stir the remaining dry ingredients into the wet ingredients.

Pour the batter into the prepared pans. Divide the batter evenly between them. With the back of a rubber spatula or an offset spatula, smooth the tops. Bake for 24 to 28 minutes, until a toothpick inserted into the center of the layers comes out clean with just a few moist crumbs clinging to it, and the tops of the cakes spring back lightly when touched. Place the pans on a cooling rack. Let the cakes rest in the pans for 15 minutes, then unmold and place the cakes on the racks to cool completely.

With a large serrated knife, trim the domed portion off the top of one of the cake layers to create a flat surface. Place the cake layer on your cake plate or stand, with the trimmed side facing down. Tuck wax or parchment paper strips underneath the edges of the cake to keep the plate clean. If you'd like the frosting cake to be the first on top, trim the second layer too.

Evenly spread the top of the first layer with cream cheese frosting. Place the second cake layer on top, flat side down (if trimmed) or domed side up (if not trimmed) on the frosting.