Preheat oven to 350°.
In a large mixing bowl, add the flour, baking soda, salt, cinnamon, and cardamom. Mix well.
Then add to the dry ingredients the eggs, sugar, melted coconut oil, buttermilk, and vanilla. Using a mixer on the lowest setting, mix well. As the contents blend, gradually increase the speed of the mixer.
Using a spatula, fold into the cake batter the carrots, pineapple, coconut, and macadamias.
Line the bottoms of the cake pans with baking parchment. Then grease the edges of the pans with solid coconut oil.
Bake for 35-40 minutes until the center of each layer of cake is set.
Let the cake layers cool a few minutes. Then brush them with some of the pineapple glaze to help the cake retain moisture.
Frost Tropical Carrot Cake with a traditional Cream Cheese Frosting.