Into a large bowl sift together the flour, the baking powder, the baking soda, the salt, and the cinnamon and stir in the granulated sugar, the oil, the eggs, the carrot, the pineapple, the coconut, and the walnuts. Divide the batter between 2 buttered and floured 9-inch round cake pans, and bake the layers in the middle of a preheated 350° F. oven for 35 to 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 5 minutes, run a thin knife around the edge of each pan, and invert the layers onto the rack to cool completely. In a bowl with an electric mixer beat together the cream cheese, the butter, and the vanilla until the mixture is fluffy, and add the confectioners sugar gradually, beating until the frosting is smooth. Arrange one of the cake layers, bottom side up, on a cake plate and spread the top with some of the frosting. Put the remaining cake layer, bottom side up, on the frosting and spread the remaining frosting over the top and side of the cake. DESS 13