Heat oven to 350.
Line each pan with a circle of parchment cut to size.
Grease and flour lined baking pans or coat with baking spray.
Place eggs, carrots, pineapple, zest, sugars, oil, and vanilla into a large bowl and stir until combined.
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon and cardamom.
With a spatula, fold the flour mixture into the wet mixture until just combined.
Fold in roasted nuts and coconut.
Pour evenly into 2 9-inch circular pans.
Drop your coins evenly around the circumference of one layer of your cake. [We used the 8 traditional points on a compass as our guide.]
Bake layers 25-30 minutes or until a skewer or thin knife inserted into the cake comes out almost clean.
Cool cakes completely.