Preheat oven to 350 degrees F. Grease and flour a 9×9 or 9×13 inch pan.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, wheat germ and salt. Make a well in the center and add sugar, oil, eggs and vanilla. Mix well, then stir in shredded carrots, chopped nuts, and coconut.
Add batter into greased pan. Bake in preheated oven for 45 minutes. Cake should spring back in the middle when lighted touched.
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