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
1 (8 1/4 oz.) can crushed pineapple, well drained
2 c. very finely grated carrots
1 c. chopped walnuts
1 c. flaked coconut

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 9 x 13 x 2 inch pan. Bake at 350 degrees, 55-60 minutes or until cake tests done.

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