2 c. all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla
1 c. crushed pineapple, well drained (8 1/4 oz.)
2 c. very finely grated carrots
1 c. chopped walnuts
1 c. flaked coconut

BUTTERMILK GLAZE:

1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1 tbsp. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in sugar, oil, buttermilk, and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts, and coconut. Pour batter into lightly greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 55-60 minutes until cake tests done when wooden picks is inserted in center.

For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes until thick and syrup; add vanilla. Poke holes in top of cake with wooden pick or fork. Pour glaze over top while cake is still hot. Serve warm or store in refrigerator. Yields 16-20 servings.