Creating a Coconut Carrot Cake can be an enjoyable process if you follow these straightforward steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Whisk Wet Ingredients: In another bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.

4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just blended. Be careful not to overmix.

5. Add Carrots and Coconut: Fold in the grated carrots, shredded coconut, and chopped nuts if using. The mixture should be thick and chunky.

6. Divide Batter: Divide the batter evenly between the prepared cake pans.

7. Bake: Place in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool: Remove from the oven and let the cakes cool in their pans for about 15 minutes. Then, turn them out onto wire racks to cool completely.

9. Prepare for Frosting: Once the cakes are completely cooled, you can frost them with cream cheese frosting as desired.

10. Decorate: Top with additional shredded coconut and chopped nuts for an extra special touch.