Preheat the oven to 375°F.

Grease and flour or spray a ten-inch tube pan or Bundt pan.

In a large bowl, beat oil, sugar, eggs, vanilla, and pureed carrots. Set it aside.

In a small bowl, combine the flour, baking soda, cinnamon, and salt.

Add this to the wet ingredients.

Fold in the coconut, walnuts, and pineapple.

Pour the batter into the prepared pan.

Bake at 375°F. for 45-50 minutes, or until a cake tester inserted in the center comes out clean.

Cool the cake in the pan on wire rack for at least 20 minutes.

Loosen the edges of the cake with a knife and invert the cake onto a serving platter.

Store the cake covered at room temperature on top of the counter.