Carrot Cake

Can you taste the coconut and pineapple in the finished product? I'm looking for a good carrot cake recipe for one of the tiers of my wedding cake.

I've had this kind of recipe with pineapple and coconut and you can not taste them per se, but they do add a depth of flavor to the cake that is delicious. I like pecans in mine.

After the eggs it says "no" does this mean "no yolk or no whites"?

I don't understand this recipe, in the eggs part what do you mean "no" what? Explain to me, please, I wan't this recipe.

I'm sorry for replying this late. @ DaisyP32: Carmijok has given the perfect answer, thanks Carmijok @ AZJenn (and unknown): by "3 no " I meant 3-numbers/3-pcs/3-whole-eggs. I should be clearer. This was my first recipe to post and I tried in html format, It looked bad after I posted and was not able to edit/delete it. Here is plain text format: Ingredients for cake Flour: 2 cup Sugar: 2 cup Salt: 0.5 tsp Baking Soda: 1 tsp Cinnamon: 2 or 1.5 tsp (I prefer 1.5 tsp) Eggs: 3 pcs Vegetable Oil: 1.5 cup Carrots, finely grated: 2 cup Vanilla: 1 tsp Pineapple Tin, drained, crushed: 1 cup (fruit only) Coconut, shredded: 1 cup Nuts: 1 cup Ingredients for frosting Cream Cheese, softened: 200 gm Confectioners’ Sugar: 3 cup Butter/Margarine, softened: 2 tbs Vanilla: 1 tsp Preparation for cake • In mixing bowl, combine dry ingredients. • Add Eggs, Oil, Carrots, and Vanilla; beat until combined. • Stir in Pineapple, Coconut and ½ cup Nuts. • Pour into greased baking pan (13×9x2 inch/33×23x5 cm). Bake at 350°F/170°C for 50-60 minutes or until cake tests done. Cool. Preparation for frosting • Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. • Sprinkle with remaining nuts. • Store in refrigerator.

Does it take self-rising or regular flour -- or does it matter?

Just the regular baking flour.

Is the shredded coconut sweetened?

Not sweetened, just regular dried coconut shredded.