"I was playing around with different recipes and decided to make a concoction with all the ingredients and flavors that I love in carrot cake. The coconut cream takes the place of sometimes too chewy shredded coconut."
Pre-heat oven to 350º. Grease and flour one bundt cake pan.
In medium bowl, sift together flour, cinnamon , baking soda and salt. Set aside.
In large mixing bowl, beat eggs and sugars until blended. Add oil, buttermilk, cream of coconut and vanilla. Mix well. Slowly add dry ingredients until well combined. Fold in carrots, pineapple and walnuts. Bake for 45 to 55 minutes, until toothpick comes out clean. Frost or glaze when almost completely cooled.