|| Pineapple Coconut Carrot Cake || Preheat the oven to 350 degrees. Grease three 8-inch cake pans or two 9-inch cake pans and set aside. 

Put carrots in a food processor and pulse on low until carrots are rice-sized. Drain crushed pineapple to remove as much liquid as possible. Using a standing mixer with a paddle attachment, mixed processed carrots, pineapple, eggs, sugar, brown sugar, oil, vanilla, and coconut extract until combined. 

Mix the dry ingredients together and add to the wet mixture. Mix together just until incorporated and pour the batter evenly into the prepared cake pans. 

Bake on the middle rack of the preheated oven for 40-45 minutes (for three 8-inch pans) or until a toothpick comes out clean from the center. Or, for 50-55 minutes for two 9-inch cake pans. 

Let the cake cool in the pans for at least 10-15 minutes before removing and cooling on a rack. 

|| Sweetened Condensed Milk Frosting || In a standing mixer with the whisk attachment on high speed, whip butter, coconut extract, and salt together until the color becomes pale, about 5 minutes. Scrape down the sides of the bowl.  Reduce mixer speed to medium, and slowly drizzle the sweetened condensed milk into the butter. Add the powdered sugar and whip for another minute. Change the mixer to a paddle attachment and turn on the lowest speed until some if not most of the air bubbles have escaped. 

Layer the frosting with the cooled cakes and sprinkle the top with coconut flakes.