Preheat oven to 350 degrees F (175 degrees C).
Prepare 2 or 3, 9 inch bake pans by spraying with non stick spray and lining with parchment paper. Spray the paper as well. Set aside.
In a medium mixing bowl, using a spoon, stir together the All-Purpose Flour (2 cup), Baking Soda (2 teaspoon), Salt (1/2 teaspoon), Ground Cinnamon (1 1/2 teaspoon), Ground Nutmeg (1/2 teaspoon), Ground Ginger (1/4 teaspoon), and Ground Allspice (1/4 teaspoon).
In a larger separate bowl, whisk together the Egg (3), Granulated Sugar (1 1/2 cup), Brown Sugar (1/2 cup), Vegetable Oil (3/4 cup), Buttermilk (3/4 cup), and Vanilla Extract (2 teaspoon) until smooth. Gradually add the flour mixture into the wet mixture, stirring until just blended. Do not over mix.
Gently fold in the Carrot (2 cup), Pineapple (1 1/2 cup), Large Coconut Flakes (1/2 cup) and Pecans (1 cup). Stir until combined. Evenly pour the cake into the prepared cake pans. Bake at 350 for approximately 30 minutes.
In a large sauce pan, combine Granulated Sugar (1 cup), Salted Butter (8 tablespoon), Buttermilk (1/2 cup), Light Corn Syrup (1 tablespoon), Baking Soda (1 1/2 teaspoon) except the vanilla. Stir and bring to a boil. Stir constantly and cook for 5 minutes. Remove from heat and stir in the Vanilla Extract (1 teaspoon).
When the cake is done, remove from oven. Evenly pour the Buttermilk Glaze over each layer. Allow to cool for 15 minutes in the pan. Carefully remove and allow the cake layers to cool completely.
Frost with Very Best Cream Cheese Frosting. Serve and enjoy!