Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

In a medium bowl, sift together the flour, baking soda, salt, and ground cinnamon. Set aside.

In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat together until well combined.

Add the eggs, one at a time, mixing well after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots, crushed pineapple, chopped nuts, and shredded coconut (if using) until evenly distributed throughout the batter.

Divide the batter evenly between the prepared cake pans, spreading it out into an even layer with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Once the cakes have cooled, prepare your cream cheese frosting. If using store-bought frosting, simply transfer it to a mixing bowl and beat it with an electric mixer until smooth and fluffy. If making homemade frosting, follow your favourite recipe.

Place one cake layer on a serving platter or cake stand. Spread a layer of frosting evenly over the top.

Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake, creating a smooth finish.

If desired, garnish the top of the cake with additional chopped nuts for added texture and visual appeal.

Slice and serve your Publix Carrot Cake with a tall glass of milk or a steaming cup of coffee. Enjoy the warm, comforting flavours and savour each indulgent bite.