Preheat your oven to 350°F (175°C). Spray two 9-inch round pans) with cooking spray and set aside.

In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, beat together the sugar, eggs (or egg substitute), and oil until smooth and light. Add in grated ginger, shredded carrots, and shredded coconut. Mix well. Gradually add the dry ingredients into the wet mixture, stirring just until incorporated. Fold in chopped pecans gently.

Pour the batter into the prepared pan(s) and spread evenly. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract. Gradually add the powdered sugar, one cup at a time, and continue to beat until light and fluffy.

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top (and sides if using round pans). Use an offset spatula or butter knife for a smooth finish.

Sprinkle toasted coconut chips over the frosted cake for added texture and flavor (optional). Slice and serve. Keep refrigerated if not serving immediately.