Heat oven to 350˚ F. Grease three 8-inch round cake pans; line bottom of pans with parchment. Grease and sprinkle with granulated sugar, tapping out excess; set aside. Stir together flour, cinnamon, baking powder, baking soda and salt; set aside.
Beat eggs and granulated sugar until light. Add ginger and oil. Stir in flour mixture. Fold in grated carrots, pecans, and sweetened coconut.
Divide batter among three pans and bake for 25 to 30 min or until cakes bounce back when touched in the center. Cool 15 min. Turn cakes out of pans and cool, top sides up.
For Frosting: Beat together cream cheese and butter until smooth. Add confectioners’ sugar and vanilla and beat just until combined and smooth.
Assemble cakes on platter, spreading the center of each cake with a generous layer of frosting. Garnish with coconut shavings.
Lining the cake pans with parchment is key! Simply trace the shape of the pan on the paper and cut.