2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, drained
2 c. carrots, grated
3 1/2 oz. shredded coconut
1 c. (4 oz.) coarsely chopped walnuts

CREAM CHEESE TOPPING:

1/4 lb. butter (room temperature)
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract
2 c. powdered sugar
1 tsp. orange juice
1 tsp. grated orange peel

Preheat oven to 350 degrees. Generously grease a 13 x 9 inch baking dish or two 9 inch cake pans; set aside.

Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well.

Pour into prepared baking dish or pans. Bake 55 minutes or until wooden pick inserted in center comes out clean. While cake is baking, prepare Cream Cheese Frosting. Cool cake completely before you put frosting on cake.

Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. Freeze now and frost later or frost and refrigerate for several days.