Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Set aside.

In a large bowl, whisk together flour, baking soda, salt, and ground cinnamon. Set aside.

In a large bowl using an electric mixer, beat eggs, sugar, vegetable oil, buttermilk, and vanilla extract until smooth.

Slowly add flour mixture to wet ingredients; beat at low speed until blended.

Fold in carrots, pineapple, and coconut.*

Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 disher to scoop batter. Bake for 15-18 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add salt and water; mix until combined.

Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary.

Turn mixer on medium speed for 1 minute. Turn mixer to slowest speed. Slowly add remaining 2 lbs powdered sugar and clear vanilla extract. Blend until creamy.

Turn mixer on high speed and mix for 4 minutes, or until fluffy.

Pipe or frost cooled cupcakes. Eat & Enjoy!