3 c. sifted cake flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 (8 oz.) can crushed pineapple
3 eggs, beaten
3/4 c. cooking oil
3/4 c. buttermilk
2 tsp. vanilla
1 1/2 c. chopped walnuts
2 c. raw carrots, grated
3 1/2 oz. shredded coconut

Mix together all dry ingredients. Drain pineapple and save the juice. Add the pineapple juice to the dry mixture. Add eggs, oil, buttermilk and vanilla. Beat for 3 minutes. Stir in pineapple, nuts, carrots and coconut. Bake in a greased and floured 12 cup bundt pan at 325 degrees for 1 hour and 30 minutes or until cake tests done. Cool in pan for 10 to 15 minutes. Turn out on wire rack or serving plate. May top with a buttermilk glaze.

GLAZE: In a saucepan, mix 1/2 teaspoon baking soda, 1 teaspoon white corn syrup, 1 stick butter, 1 cup sugar and 1/2 cup buttermilk. Bring to a boil and cook for 5 minutes. Remove from heat and add 1/2 teaspoon vanilla. Prick cake with fork and pour glaze over hot cake, coating completely.